Summer Market Gazpacho
Prep time: 1hour 15 minutes
Cook time: --
Total time: 1 hour 15 minutes
Yield: Serves 6 to 8
A summer classic to make in large batches for lunch, supper or anytime when a refreshing, low fat pick me up or one-dish meal is needed. Do seek out the type of mild green pepper with a long, triangular shape and thin walls. Called Italian Frying peppers and mild Banana pepper among others, these have none of the domineering flavor of green bell peppers and bring a soft, mild back drop to the soup. If unavailable, use a quarter of a diced yellow bell pepper in the soup, saving the rest as garnish.
Ingredients
- 1 medium red onion, chopped
- 1 large clove garlic, chopped
- 1 medium Italian frying peppers (or other mild, thin-walled pepper), seeded and diced
- 2 tablespoons each wine vinegar and Spanish sherry vinegar
- 1 cup ice cubes
- 1 medium cucumber, peeled, seeded and diced (small pickling cucumbers are even better -- use 2 to 4 depending on size)
- 3-1/2 pounds ripe delicious tomatoes, peeled and seeded
- 12 each fresh Italian parsley and basil leaves
- salt and freshly ground pepper to taste
- 5 whole scallions, thinly sliced
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Instructions
- 1. In a blender or food processor combine the onion, garlic, and half the peppers. Sprinkle with vinegar and let stand while peeling tomatoes. Peel tomatoes by searing their skins quickly over a stove burner. Slip them off, halve, and squeeze out seeds.
- 2. Add the ice to onions and process until chopped but not pureed. Add half the cucumbers, all but one medium tomato, and the herbs. Process until finely chopped but still chunky. Season to taste, adding more vinegar if needed. Chill at least 1 hour. Taste again and thin with cold water if desired. Serve gazpacho chilled but not stone cold, with bowls of the reserved cucumbers, peppers, scallions, and chopped tomato as garnishes.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
