THE ABUNDANCE OF FRESH PRODUCE over Labor Day weekend at farm stands in my area brought me great pleasure and a nice opportunity. To my heart's delight, I purchased tomatoes, cucumbers, onions, and peppers. I aimed to make a Spanish-style gazpacho—my favorite cold soup.
This is from a person who survived a mother who served tomato aspic during my childhood. She finally got the message with the revolt staged by her three sons.
I’ll leave gelatin to Jello’s domain.
I studied various recipes that ran the gamut of inputs and techniques. My research discovered that fully pureeing fresh ingredients is Spain’s approach. I took a moderate approach and pureed half the batch leaving chopped veggies in the soup. It is simply a personal preference and a darn good one as you will experience if you should make this recipe.
Cumin is used in my recipe. I have used it for fifteen years in my chilis and now it is also a standard component in all my dry rubs and many bean dishes. I have become a devout fan of cumin though I’m not sure of its proper pronunciation.
I bought a book this year that features the world of spices. Dr. Stuart Farrimond, The Science of Spice. He features Cumin on pages 126-7. He describes the flavor as “musky, earthy, almost burnt.” I disagree, it is much better than that!
Bob’s Gazpacho Soup
Ingredients
Chop all the veggies into one’s preferred spoon sizes
3 large ripe tomatoes and 3 Roma tomatoes (fast hot water bath to remove the skins)
1 - 46 oz. can of tomato juice
1 green pepper
1 red pepper
½ red onion
1 to 2 cucumbers
2 large celery stalks
1 jalapeño pepper
2 slices of trimmed sour dough bread
Juice of one lime
1 TBS. Worchester sauce
1 TBS. Balsamic vinegar
3 TBS extra virgin olive oil
1 TBS. Cumin powder
Red pepper flakes
Salt & Pepper
Directions
Place the chopped tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer half of the mixture to a blender and puree with two slices of crustless sourdough bread for 15 to 20 seconds. Return the pureed mixture to the bowl and stir to combine. Cover and chill overnight. Serve cold with chopped basil or cilantro and homemade croutons.
Enjoy the cold soup on a warm sunny day. It is delicious. I’m sure my mother would have thoroughly enjoyed this recipe. She was more accepting of culinary experiments than any of her sons.
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