Shaarey Zedek Synagogue Winnipeg > Catering Services

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Gazpacho Soup (cold tomato soup)

Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department

I enjoy hot weather. We don't get a lot of it and it helps when you have a swimming pool in
your backyard. Having said that, when it is so hot out who wants to be stuck in the kitchen
all day preparing dinner? Sometimes you don't even want to think about eating hot food when
it is 35º+. Gazpacho is probably one of the most popular cold soups. It can be done in so many ways and variations so feel free to add what you like. It can be spicy or mild and you can prepare it to be smooth or with chunks of vegetables as well. In the past I have puréed all the ingredients (using a blender or food processor) and then just finely diced some of the vegetables and added them at the end to add a little texture to the soup. Use your own preference and enjoy this weather safely before it is 35º the other way.

Yield: 8 servings

Ingredients

1/2	Red Onion, finely chopped
1/2	English Cucumber, peeled, halved, seeded and finely chopped
1	Red Pepper, finely chopped
2	Tomatoes, seeded and finely chopped
or
250 ml (1/2 cup)	Canned Tomatoes, seeded and finely chopped
1 litre (4 cups)	Tomato Juice
(60 ml (1/4 cup)	White Wine Vinegar
15 ml (1 tbsp)	Fresh Basil, chopped
15 ml (1 tbsp)	Fresh Parsley, chopped
1	Garlic Clove, minced
	Salt and Pepper to taste

Method

You can either chop everything by hand or use a food processor. Use the start/stop method if you are going to use a food processor. Combine all ingredients in a bowl and refrigerate for at least two hours before serving. You can use dry herbs if necessary.