GazpachoNumber Of Servings:8-10 servings
(so 1/2 the recipe if you need to!)
Ingredients:1/2 c red wine vinegar
1/2 c. extra virgin olive oil
6 lg. ripe tomatoes, coarsely chopped, with their juice
1 1/2 c tomato juice
3 eggs, lightly beaten. (Sometimes I use one or two)
2 red bell peppers, cored, seeded, and coarsely chopped.
2 onions, coarsely chopped. (I use about 1 1/2)
2 lg. Shallots
2 lg. cucumbers, coarsely chopped
Pinch of cayenne pepper
Salt and freshly ground pepper, to taste
1/2 c chopped fresh dill (I use dried dill weed when I don't have fresh)
Directions:1. In a mixing bowl, whisk together the vinegar, olive oil, reserved fresh tomato juice, canned tomato juice, and eggs.
2. Puree the vegetables in small batches in blender or a food processor, adding the tomato juice mixture gradually to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.
3. Stir in the cayenne, salt and pepper, and dill. Cover,and chill for at least 4 hours
4. When you are ready to serve, stir the soup, taste and correct the seasoning, and ladle it into chilled soup bowls or mugs. (Serve with good bread, or the slightly less traditional croutons)
Also, if you're looking for a good summer dinner, we had The Pioneer Woman's Asian Noodle Salad tonight, and it was really great!