Gazpacho

The perfect cold soup to end

a very hot and busy late

August day!

The tomatoes are ripening

fast in the garden and

this is a great way to 

use them.

This recipe is loosely

based on the recipe 

in my Ina Garten cookbook.

Have you ever read any of the 

Barefoot Contessa cookbooks?

I was gifted one from a

wonderful travel mate who

introduced me to 

this wonderful series of cookbooks

written by this fine cook from the Hamptons!

GAZPACHO

This recipe makes  approx. 8 servings.  I made 1/2 recipe for myself and the farmer and we ate almost all of it - so much for 4 servings!  It was simply delicious and went well with the garlic bread made from left-over crusty bread.

6 ripe tomatoes - peeled and chopped

1 purple onion - chopped

1 cucumber - peeled and chopped (I used an English cucumber and did not peel or seed it)

1 sweet red bell pepper - seeded and chopped

2 stalks celery - chopped

1-2 Tbsp. chopped fresh parsley

2 Tbsp.  chopped fresh chives (I used basil)

1 clove garlic - minced

1/4 Cup Red wine vinegar

1/4 Cup Olive Oil

2 Tbsp.  freshly squeezed lemon juice

2 tsp. sugar

Sea salt and pepper to taste

6 drops of Tabasco sauce

1 tsp. Worcestershire sauce

4 Cups tomato juice

Method:

Combine all ingredients in the blender.  Pulse chop to desired consistency.  Ina Garten insists to not over process - the soup should be nice and chunky, not pureed!  I think I over processed mine a wee too fine but it was still O.K. Place in a glass pitcher (do not use a metal container) and chill for at least 7 hours or overnight - the longer it sits - the better the flavours develop.

Thanks to Trese

for introducing me to

Ina Garten's cookbooks.

I hope to make many

more of her recipes!

Perhaps to relive

the memories of

that "once in a lifetime"

European tour in 2006!