Cold soups are perfect in the heat of the Summer. Gazpacho, in particular, is great because you can make it with vegetables from your own garden. There is nothing that compliments the flavor of good, fresh, home-grown vegetables like gazpacho. We've made it with store-bought tomatoes before and it's not even close to the same. You have to make it in season. Make a big batch and you'll be eating (and loving) it for days. This one featured tomatoes, cucumbers, basil, and jalapenos from our own garden and was garnished with avocado-corn salsa. This salsa could also stand on it's own as a salad or dip for tortilla chips.
2 slices day old white bread, cubed (we used about half of a small baguette)
2 1/2 cups chilled water
2 1/4 lbs. fresh tomatoes
1 red bell pepper, chopped
1 fresh green chili, seeded & chopped
2 tablespoons olive oil
juice of 1 lime
juice of 1 lemon
a few drops of hot sauce (we used Texas Pete)
salt & black pepper
a handful of basil leaves
Put the bread into a large bowl and pour 2/3 cup of the water over it and leave it to soak for 5 minutes. Place your tomatoes in another bowl and cover with boiling water--leave that for 30 seconds. Drain the water and then peel off the skin. Quarter them and remove the seeds.
Peel the cucumber and remove the seeds. Cut it into a few smaller pieces.
Drain the bread and then put it, along with the tomatoes, cucumber, red pepper, chili, garlic, olive oil, lemon & lime juice, hot sauce, and 2 cups chilled water into a food processor or blender (a blender would actually be best here) and blend until well combined, but still a little chunky.
Season with salt and pepper and chill for 2-3 hours. To serve, top with avocado-corn salsa, and garnish with fresh basil.
2 ripe avocados, diced
1 can of corn, drained (fresh would be even better)
1 green chili, finely chopped
1/2 yellow onion, chopped
1 garlic clove, finely chopped
juice of 1 lime