Focus on food: August 31, 2009

Farm Stand Gazpacho

Ingredients:
2 pounds ripe tomatoes, peeled, seeded, and coarsely chopped
1 medium onion, coarsely chopped
1 large cucumber, peeled, seeded, coarsely chopped
1 small green pepper, seeded and coarsely chopped
1 small red pepper, seeded and coarsely chopped
2 scallions, coarsely chopped
3 cloves garlic
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 cup chilled tomato juice
Salt & Fresh Ground Pepper to taste
Croutons, Chopped fresh herbs, or diced avacado for garnish

Directions:
1. Combine tomatoes, onion, cucumber, bell peppers, scallions and garlic in a large bowl. In food processor, finely chop vegetable mixture, working in batches. (Do not puree)
2. Return mixture to large bowl and stir in the oil, vinegar, hot pepper sauce and cumin. Add enough tomato juice to make the gazpacho soup, but not too thin. Season with salt and pepper.
2. Cover the bowl and refrigerate the soup until very cold, at least 2 hours and for up to 2 days.
3. Serve in bowls and garnish with croutons, herbs, or diced avacado.