Gazpacho Time
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Club, and there are cultural
outings, ballgames and
entertainment. And I found
several old friends that I
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Ripe summer vegetables
make a delicious, cool taste.
Annabel Cohen
Special to the Jewish News
G
azpacho is one of the sim-
plest-to-prepare salad/soups
around — especially when
there's a perfectly good food proces-
sor or blender sitting on almost every
kitchen counter.
Our Americanized version is my
favorite: breadless, with tomatoes,
onions, cucumbers, bell peppers, lemon
juice or vinegar, a bit of punch in the
form of hot peppers or a fiery condi-
ment, such as Tabasco, and a handful
of chopped fresh cilantro or dill.
I always laugh when I read elabo-
rate gazpacho descriptions on a menu.
Black bean gazpacho is really no more
than a basic gazpacho with the addi-
tion of cooked black beans (I buy
my beans canned). Add your favorite
ingredients — roasted corn, bits of
fresh fruit, chopped olives, a favorite
herb or spice — and you're there.
Some will strain gazpacho, just the
tomatoes to remove the seeds or the
entire potion, for a cold tomato broth.
Not me. I like my gazpacho chopped
fine, but not blended. The seeds add
texture, both visually and in consis-
tency, which is the same reason I usu-
ally don't peel the cucumbers.
The following recipes range from
straightforward, with tomatoes as the
main ingredient, to more exotic and
tomato-free. I like to serve a collec-
tion of hot sauces and a bowl of fresh
lemon and lime wedges on the side.
A note about serving gazpacho:
Although a bowl is certainly the most
popular way to serve it, use your
imagination. For a large batch, consid-
er a punch bowl and cups for ladling.
Large wine glasses or coffee mugs also
work well.
As an appetizer for a large party, try
serving gazpacho "shots" or martini
glasses filled with your gazpacho soup
recipe. It's all good.
My Favorite
This recipe takes mere minutes to
make with a food processor.
1 pound very-ripe tomatoes, cut
into large chunks
1 large cucumber, cut into large
chunks
1 yellow pepper, cut into large
pieces
1 medium mild onion (Bermuda,
Spanish or Vidalia work well), cut
into 1-inch chunks
Juice of 3 limes or 2 lemons
2-3 cups tomato (or V-8) juice
1/2 cup fresh cilantro leaves,
chopped
Hot red-pepper sauce to taste,
such as Tabasco
Salt and pepper to taste
Optional add-ins: cooked beans
(any variety), corn kernels, minced
hot chilies, chopped avocado, fresh
chopped fruits (any variety), roast-
ed vegetables, slivered almonds,
pinenuts, Vodka or Tequila
Place tomatoes in the bowl of a
food processor fitted with a steel
blade. Pulse until chopped but not
pureed (about 5 seconds). Pour into