Cold Gazpacho Soup

6 vine ripened tomatoes, peeled, seeded and chopped
Tomatoe juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
3/4 cup chopped red onion
3 or 4 prepared NM green chilies, peeled, seeded and chopped
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. fresh ground pepper
2 Tbls fresh basil

Fill large pan with water and bring to boil. Make an X on the bottom of the tomatoes. Drop into boiling water for 15 seconds, remove and transfer to an ice bath to cool. Remove and pat dry. Peel, core and seed the tomatoes. Place seeds and pulp in a fine strainer and set over bowl in order to catch juice. Press hard to make juice. Add more tomatoe juice is necessary to equil 1 cup.

Place the choped tomatoes, juice, cucumber, bell pepper, onion, chili, garlic, oil, lime juice, vinegar Worcester, cumin, salt and pepper in large bowl and stir. Transfer 1.2 of mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours or up to overnight. Add basil and or cilantro when serving.

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