I for one have had enough of these scorching summer temps and I’m happy for any relief I can find. Hot days are perfect for cold suppers and one of my favorites is gazpacho. Many years ago, my older brother shared a recipe that wins me praise whenever I serve it.
If you can’t bring yourself to turn on the oven tonight, give it a try. All the ingredients are just guesstimates and each time I make it it’s a little different. These are the amounts I used the other day and it was as yummy as always. This makes 8 or 10 generous servings which sounds like alot, but it keeps well in the fridge for several days. Feel free to adjust any or all ingredients to suit your own tastes.
Large bottle of good quality tomato juice
2 large cucumber, peeled and seeded
2 medium sweet onions
3 sweet red peppers, seeded
2 – 3 stalks celery
Large handful cilantro
Small handful parsley
2 – 3 hard-boiled egg yolks
1 Tbsp Worcestershire sauce
Juice from 1 lemon
2 – 3 cloves garlic, minced
1 tsp dry mustard
Tabasco to taste
Boil eggs and chill juice while you’re busy chopping. Finely chop vegetables by hand or in a food processor. I do each type separately in the food processor as each chops at a different rate. Combine all chopped vegetables and herbs in a large bowl, add tomato juice, reserving about 1 cup juice and stir to mix.
When eggs are cool enough to handle, remove yolks and mash in a small bowl. Add remaining soup base ingredients and reserved juice. Add soup base mixture to vegetables, stir and chill.