This Weekend’s Watercooler offers a moment of chill with our Senior Culinary Correspondent Chef Penny Rich, in which she generously shares her recipe for Gazpacho – a great garden-to-table cold soup.
The recipe serves eight to 10, and is perfect for those hot summer nights. Keep in mind that the gazpacho should be chunky, not puréed. The flavors develop as the soup chills, so visit your local farmer’s market in the morning and prepare this wonderful soup early in the day.
Here’s what you’ll need:
2 large hothouse cucumbers
1 red pepper
1 yellow pepper
8 plum tomatoes
1/2 red onion
2 garlic cloves
6 cups low sodium tomato or vegetable juice
1/4 cup wine vinegar
1/4 cup olive oil
2 tablespoons truffle oil (optional)
1 tablespoon salt
Fresh ground pepper to taste
In a food processor, fitted with the metal blade, pulse each vegetable separately just until coarsely chopped. Place in a large serving bowl to combine. Add juice, vinegar, oil, salt and pepper to taste. Chill for 4-6 hours before serving.
*add one chopped jalapeno for some heat