Later in the summer I really enjoy Alton Brown's recipe. Unfortunately, DH doesn't "do" cold soups so I don't make it often.

Gazpacho

4 servings

Ingredients

1 1/2 pounds vine ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the 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 1 1/2 cups of the 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 and up to overnight.

Serve with chiffonade of basil.

/tricia

Now I'm hungry for gazpacho! And I've got at least 20 large tomatoes that will need to be picked today or tomorrow. And I've picked garlic, celery and sweet Hungarian peppers that I've used in the past week.

This heat we are having is nuts!

I've made and gotten rave reviews for the Moosewood Cookbook's Gazpacho.

6 servings

4 cups cold tomato juice

1 small, minced onion

2 cups freshly diced tomatoes (we used canned this time of year)

1 cup minced green pepper

1 tsp. honey

1 clove crushed garlic

1 diced cucumber

2 scallions. chopped

juice of 1/2 lemon & 1 lime (we used only lemon but lime would be good)

2 Tbs. wine vinegar

1 tsp. each tarragon (we subbed dill) and basil

dash of ground cumin

1/4 cup freshly-chopped parsley

dash of tabasco sauce

2 Tbs. olive oil

salt & black pepper to taste

Combine all ingredients and chill for at least 2 hours. We chose to puree everything in a blender. Either way, it�s refreshing!

Gazpacho served with Grilled Prawns

Home Cookin Chapter: Recipes From Thibeault's Table

Grilled Prawns with Gazpacho
============================

A combination of a number of different Gazpacho recipes.

7 ripe Italian tomatoes cut into chunks
1/4 small english cucumber cut into 1/2 inch pieces
2 cloves of garlic minced
1/2 green pepper cut into pieces.
1 stalk of celery cut into 1/2 inch pieces
1/2 small red onion cut into pieces
1 tablespoon tomato paste
Salt
Pepper
Cayenne pepper
Cumin
Good splash of olive oil
1 tablespoon red wine vinegar

Mix ingredients together and refrigerator for 6 to 8 hours.

Place ingredients in blender or food processor. Add

1/2 jalapeno pepper
Italian parsley
Homemade chicken broth
Clamato juice
Fresh Squeezed lime

Pulse until the vegetables are minced but still retain some texture. Add more broth of juice to taste.

Pour into bowls and garnish with:

Finely diced - Cucumber, Red onion, Tomato, Chopped cilantro and Avocado

Prepare Prawns

Minced garlic, Hot red Pepper flakes, tequila, lime, olive oil, salt and pepper

Marinate for 30 minutes

Grill over high heat and serve with Gazpacho