|Fresh Tomato Gazpacho|
Fresh-picked tomatoes are a wondrous thing–no need for elaborate preparations or fancy condiments, just a sprinkle of salt and they're ready to go, raw and unadulterated, like the fruits they are. But sometimes we want to do more...or folks simply have so many tomatoes on hand that something new is needed. Hence an old-time vegetarian favorite, gazpacho, is welcomed back to our late-summer tables.
1/2 loaf French or other coarse- textured white bread, crust removed, cut into 1/2-inch pieces
1 small bunch cilantro, washed and stems removed
1 or 2 large garlic cloves, peeled and cut in half
1 large red bell pepper, seeded, cut in 1/4" dice
1 English cucumber, peeled, seeded and cut in 1/4" dice
1/2 medium red onion, minced
2 Tablespoons red wine vinegar
1 Tablespoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
3/8 teaspoon ground cumin
1/2 teaspoon mild paprika
1 pinch cayenne pepper (or more to taste)
1 teaspoon fresh lemon juice
1/2 cup sour cream, mixed with
1/2 cup slightly drained plain yogurt
- In food processor, blend whole chopped tomatoes and their juices, bread, half the cilantro and all the garlic until completely pulverized. (You may have to work in batches, depending on your processor's capacity.)
- Add half the pepper, half the cucumber, and half the onion, and blend in a couple of short bursts just until new veggies are finely chopped.
- Stir in remaining vegetables, vinegar, oil, seasonings and lemon juice. Taste and adjust the seasoning if necessary. If the soup is not tart enough, you may add more vinegar and/or lemon juice. If it lacks sweetnes from the tomatoes, add a tiny bit of sugar.
- Chill at least 2 hours and up to 1 day. Serve cold, topping each serving with a generous spoonful of the sour cream mixture.