Special Diets

Gazpacho

• From: The Daily Soup Cookbook

Ingredients

• 2 red bell peppers

• 2 green bell peppers

• 2 yellow bell peppers

• 2 beefsteak tomatoes, stems removed and tomatoes halved

• 4 cups tomato juice

• 2 Tbs olive oil

• 2 Tbs red wine vinegar

• 1 Tbs sherry vinegar

• 2 garlic cloves

• 1 drained pickled jalapeño

• 2 tsp kosher salt

• 1 tsp habañero chile sauce or other hot sauce

• 2 cucumbers, halved, seeded, and cut into 1/4-inch cubes

• 1/2 cup chopped fresh cilantro

• 1/2 cup chopped scallions

Directions

• Halve the peppers, remove the seeds and white portion, and transfer the seeds and white portion (the items normally discarded) to a blender or food processor.
• Add the tomatoes, 2 cups of the tomato juice, oil, both vinegars, garlic, jalapeño, salt, and hot sauce and puree until smooth.
• Transfer the mixture to a large bowl and add the remaining tomato juice.
• Cut the peppers (flesh portion) into small dice.
• Stir the diced peppers, cucumber, and cilantro into the pureed mixture.
• Refrigerate until ready to serve.
• To serve, ladle the soup into bowls and top with the chopped scallions.