Gazpacho Soup—Warm Weather Fare
Cooks' Note
Primarily a vegetarian dish, it is healthy and not too filling. If you use a hothouse cucumber, you won’t have to bother with seeding it. (The seeds in other cucumbers could impart a bitter taste.) Puréeing in a blender will produce a smoother soup than doing so in a food processor.
Recipe information
Yield
serves 4
Ingredients
2 large tomatoes, peeled, seeded, and cut into chunks
1 medium green bell pepper, seeded and cut into chunks
1 medium yellow onion, cut into chunks
1/2 cucumber, peeled, seeded, and cut into chunks
1 clove garlic, peeled
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon olive oil
1/4 teaspoon Tabasco or other hot sauce
1 teaspoon salt
1/2 cup reduced-fat sour cream
1 ripe avocado, peeled, pitted, and cubed
Preparation
Combine the tomatoes, bell pepper, onion, cucumber, garlic, vinegar, oil, hot sauce, and salt in a blender or food processor. Purée, pour into a large bowl, cover, and chill in the freezer for 30 minutes or in the refrigerator for at least 2 hours. Divide among 4 soup bowls. Float dollops of sour cream and cubes of avocado in each bowl.
