Gazpacho (Andalusian Soup)

By davidgoodman

Ingredients

• 2 large tomatoes, peeled (1 3/4 lb.)
• 1 large cucumber, pared
• 1 medium onion
• 1 medium green pepper
• 1 pimiento, drained
• 2 cans (12-oz. size) tomato juice
• 1/3 c. olive oil
• 1/3 c. red-wine vinegar
• 1/4 tsp. liquid hot-pepper seasoning
• 1 1/2 tsp. salt
• 1/8 tsp. coarsely ground black pepper
• 2 garlic cloves, split
• 1/2 c. packaged croutons
• 1/4 c. chopped chives

Details

Servings 6

Preparation

Step 1

In electric blender, combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimiento, and 1/2 cup tomato juice. Blend, covered, at high speed, 30 seconds, to purée the vegetables. In a large bowl, mix puréed vegetables with the remaining tomato juice, 1/4 cup olive oil, vinegar, hot-pepper seasoning, salt, and pepper. Refrigerate mixture, covered, until well chilled - 2 hours. Refrigerate 6 serving bowls. Meanwhile, rub inside of skillet with garlic; reserve garlic. Add rest of oil; heat. Sauté the croutons until they are browned; set aside. Chop separately remaining tomato, cucumber, onion, and pepper. Place in separate bowls, along with separate bowls of croutons and chopped chives. Serve as accompaniments. Just before serving time, crush the reserved garlic; then add to the chilled soup, mixing well. Serve in chilled bowls.