Gazpacho
By Yankee Magazine|Sep 21 2007|
A pretty and pleasantly spiced cold soup. Some like to top it with a dollop of sour cream.
Yield
Yield 4 to 6 cups.
Ingredients
1 large onion
2 stalks celery
1 large green pepper (reserve and dice 1/4 of the pepper)
3 cups defatted chicken stock or bouillon
1 large can (1 pound 12 ounces) whole tomatoes (reserve and dice 1 cup)
1 medium can (24 ounces) tomato juice
1/4 cup olive oil
1/2 teaspoon cumin
1/4 teaspoon Tabasco
1 cucumber (reserve 1/4 and thinly slice for garnish; finely mince remaining 3/4)
Instructions
Cook the onion, celery, and three-fourths of the green pepper in chicken stock until soft. Then puree with the canned tomatoes (reserving 1 cup diced). Add tomato juice, oil, cumin, and Tabasco then chill. Add the minced cucumber and diced tomatoes just before serving, and garnish each bowl with slices of cucumber.
