Gazpacho
Chef’s Notes: I could very easily eat gazpacho every day, all summer long (and I sometimes do!). When tomatoes, peppers, and summer squashes are ripe, the flavor of this cold soup is incomparable. What distinguishes my version from others is a quick sweating, or cooking down, of the vegetables before pureeing. The inclusion of that little bit of heat caramelizes and sweetens up the vegetables, creating a soup that is profoundly satisfying on a warm day.Serves 8 to 10
- 3 garlic cloves
- Pinch of coarse salt
- 1/2 cup olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 2 red, yellow, or orange bell peppers, diced
- 1 pound yellow squash or zucchini, diced
- 1 quart organic vegetable juice
- 3 tablespoons white wine, red wine, or balsamic vinegar
- Juice of 1 lime
- 1 tablespoon Worcestershire sauce
- A few dashes of hot sauce
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- Several grinds of black pepper
- 3 pounds fresh tomatoes, diced
- 2 pounds cucumbers, seeded and diced
- Almond slivers
- Toast points
- Chopped fresh parsley, cilantro, or lemon balm
- Hot sauce
