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Soups

Two Gazpacho Soups

Two versions of this Spanish dish: one classic and another with a touch of Puerto Rican flavor

En español

“Andaqueño” Gazpacho*  

6 to 8 servings
 
INGREDIENTS

  • 2 pounds fresh tomatoes, preferably Roma, chopped and seeded
  • 2 green onions, chopped
  • 1 Kirby cucumber, peeled and cut into small pieces
  • 1 garlic clove, chopped
  • ½ red bell pepper, chopped, seeded and deveined
  • 1 teaspoon honey
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh cilantro
  • 1 teaspoon fresh basil
  • 1 cup tomato juice or ice water
  • 2 slices of day-old bread
  • 2 tablespoons sherry vinegar
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste


DIRECTIONS

1. Soak the slices of bread in water.
2. Place the vegetables, herbs and honey in a blender (in batches, if necessary). Add a little water or tomato juice and blend until mixture is smooth.
3. Add the soaked bread, vinegar, oil and salt and pepper to taste and blend again until all ingredients are mixed well and emulsified.
4. Pour into a large bowl, mix well and adjust the seasonings.
5. Refrigerate for at least 2 hours. Serve with your choice of garnishes.

TO SERVE

Pour gazpacho into a soup bowl, drizzle with olive oil and serve with cassava bread topped with finely chopped tomatoes and basil.

*Andaqueño = Andalusian-Puerto Rican


Yellow Tomato Gazpacho

6 servings

INGREDIENTS

  • 2 pounds yellow tomatoes, chopped and seeded
  • 1 cucumber, peeled and seeded
  • 1 Vidalia onion, chopped
  • 1 yellow bell pepper, seeded, chopped and deveined
  • 1 garlic clove
  • 1 teaspoon fresh oregano
  • ½ cup fresh carrot juice
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and white pepper to taste

DIRECTIONS

1. Put all ingredients in a blender and blend until uniform and smooth. Prepare in batches, if necessary.
2. Pour into a large bowl and adjust seasonings. If desired, the gazpacho can be strained.
3. Cover and refrigerate at least two hours before serving.

TO SERVE

Pour ¾ cup gazpacho in each soup bowl. Drizzle with olive oil. Serve with slices of toast topped with smoked salmon, goat cheese and finely chopped basil.

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