It is no secret that soup is one of my favorite foods. But come summer many of the spices I use in hot soups do not marry well with summer ingredients. Aromatics can be very overpowering. So sometimes it seems that there are few choices for making chilled AND tasty soups.
I have a few recipes that I rely on. Gazpacho being the chief candidate. But today I decided I wanted to try something new. I have made red sangria and white sangria so why not red gazpacho and white gazpacho?
Here's what I came up with.
BT's Summer Cucumber Gazpacho
Ingredients:
1 pound (450 grams) burpless Armenian cucumbers - (but you can use any sort)
1/2 day old baguette
3 cloves garlic
2-3 red cayenne peppers
1/4 red onion
2 tablespoons jerez sherry vinegar
1 tablespoon worcestershire sauce
1/2 cup (120 ml) dry white wine
2 teaspoons kosher salt
2 teaspoons sugar
1 cup (25 grams) green herbs - mix of parsley, coriander and mint in equal parts
1 cup (240 ml) boiling water
2 cups (480 ml) filtered water
Directions:
Thoroughly wash parsley, coriander and mint to remove any dirt
Rough chop bread
Add bread and garlic and salt to food processor bowl
Add boiling water and let bread soften - perhaps 3 minutes
Purée contents until they are smooth
Add wine, vinegar and sugar and Worcestershire and process for 1 minute
Rough chop cucumber and add to mix. Process until cucumber is totally broken down
Add chilis with seeds and veins and 1 cup of filtered water. Process 1 minute.
Add herbs and process 1 minute
Pour contents into a large
Add second cup of filtered water
Taste for salt
If soup seems to thick add small amounts of water (1/2 cup (120 ml) at a time)
When soup reaches desired thickness taste again for salt
Cover bow with plastic wrap and refrigerate for at least 4 hours
Serve with a drizzle of olive oil and diced avocado
Enjoy! !בתיאבון
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