oh those tomatoes make a lovely soup … Chilled Gazpacho

When tomatoes are in, they’re in.  There’s nothing dainty about it.  They aren’t shy about showing their presence, though they may be fashionably late.  They may be tiny and sweet,  large and lush or oblong and tart.  They could be red.  Or not.  Maybe yellow or orange or burgundy or even a striped green.   They’re a fickle friend and don’t stick around for long.  You have to court them, respect them and enjoy their company for the time being.

Back in the ‘70’s, my mother was what was then known as a “gourmet cook” – and she still is.  She made amazingly delicious things and was on top of the latest culinary trends – like gazpacho.  Remember how exotic gazpacho was back in the day?  Keep in mind this was before salsa took over ketchup as America’s favorite condiment and we were still living in the soup can/frozen vegetable age.  The thought – the thought! – of a cold tomato soup was a revelation.

I’m sure the first time she put this on the table, so trendy, so Galloping Gourmet, we said something obnoxious.  We were ungrateful children (and yes, Dad, I’m counting you in this group too.)  “Cold soup?  Eeeewwwww!”  But the rule stood – we had to try everything.  And try we did.  One tentative taste.  Then another.  Then another – just to make sure of course.  Then a furitive look across the table at my little sister, exchanging surprised glances.  Because you could never admit right away that you actually LIKED something.  And then another bowl please and my mother’s smug smile.  She was always right.  Except when it came to meatloaf but that’s another story for another time.

There was something so utterly exotic about cold soups for dinner.  Living through 100+ degree summers, you’d think we would have figured this one out a lot sooner.  Geniuses.  After a long day in the pool, a cold bowl of tomato soup was just the thing and this comes from someone who can’t stand tomato soup.  In fact, I don’t like tomato juice at all.  My bloody mary’s tend to be extremely heavy on the vodka just to get it down.  Bleech.  For some reason, gazpacho has stuck with me against all reason.

This is the simplest thing to put together, something I like to remind folks of during these hot lazy days.  I like mine (surprise!) full of fresh tasty bits.  A mix of tomatoes (of course), cucumber, sweet onion and green pepper bound together with a spicy tomato broth.  Avocado if I have it.  I add fresh herbs for a nice zip – usually whatever I have on hand. There are no rules but I typically lean towards basil and tarragon.  I don’t use tarragon all that often and I should.  It has a lovely fresh flavor with an almost herbally licorice overtone.  Quite nice.

For the base, a can of Spicy Hot V-8.  I’ve discovered that I can buy a single can and not be stuck with a bunch of leftovers.  Plus, it just works great.  Because the juice is a little thick on it’s own, I add some chicken stock to thin and round out the flavor.  A little extra Tabasco and we’re good to go.

A zillion years later, I still find a bowl of cold gazpacho to be perfect on a hot summer evening.  And look!  No cooking!  So very perfect when you may not spend the entire day in the pool anymore but wish you could.

CHILLED GAZPACHO
Serves 4 as starter or 2 for a main course

2 cups chopped tomatoes (seeds, juice and all)
½ of a small onion, diced
½ cucumber, peeled, seeded and diced
½ green pepper, seeded and diced
11.5 ounce can Spicy Hot V-8 juice
1 cup chicken broth
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 Tablespoon fresh basil, finely chopped
½ teaspoon fresh tarragon, finely chopped
couple shakes of Tabasco (to taste)
olive oil for serving.

1. In a large bowl, combine the tomatoes, onion, cucumber and green pepper.  Stir to combine.
2. Add the V-8 and the chicken broth; stir to combine.
3. Add the salt, pepper, basil, tarragon and a few shots of Tabasco to taste; stir to combine.
4. Taste for seasoning and adjust if necessary.
5. Chill for at least an hour or overnight.  Will keep, covered in the fridge for 2 days.
6. To serve, drizzle with a fruity olive oil.

Advertisement