Gazpacho - TNT

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Gazpacho

 

 

 

The Base:

 

1 14-oz can diced tomatoes, undrained

 

2/3 large cucumber, peeled and cut into chunks

 

2/3 large green or red bell pepper, cut into chunks (I used yellow, my

favourite)

 

4 - 5 scallions, cut into several pieces (I used regular onions)

 

big handful parsley sprigs (Omitted)

 

1 Tablespoon chopped fresh dill or 1 teaspoon dried dill

 

(My addition: 1 big and 1 small clove garlic, crushed)

 

 

 

To Finish:

 

3 cups tomato juice tomato-based vegetable juice

 

1/3 large cucumber, peeled and finely diced

 

1/3 large red or green bell pepper, finely diced (Omitted)

 

2 fresh plum tomatoes, finely diced

 

1 large carrot, peeled and finely diced (Omitted

 

1 medium celery stalk, finely diced (Dito)

 

2 teaspoons chili powder, or to taste

 

juice of 1/2 to 1 lemon, to taste

 

salt and fresh ground pepper to taste

 

 

 

Place all ingredients for the soup base in a food processor or blender.

 

Puree until fairly smooth. Transfer the puree to a serving container.

 

Stir in enough tomato juice to give the soup a slightly thick consistency.

 

Add remaining ingredients. Stir together, then cover and refrigerate

 

for at least an hour before serving.

 

 

 

Please note, I have found the amount of chili powder can vary

 

dramatically depending on the kind of powder and who is coming

 

to dinner. For example, using plain grocery store chili powder,

 

2 t. is probably about right if you like some spice in your soup.

 

However, when I used chipotle chili powder, I had to reduce

 

seasoning to only 1/4 teaspoon! The 7-year-old will eat this for

 

dinner and beg for it in her lunch the next day, but only if I scoop

 

hers out before I add ANY chili powder at all.

 

 

 

(Original recipe from World Wide Recipes, posted by Rachel)