Fresh Salads, Soups and Sauces

Ingredients

• 1 cup Croutons  (See Recipe for Croutons with Garlic, Cheese or Herbs)
• 3 medium ripe tomatoes, peeled, seeded, and finely diced (about 3 cups); reserve juices
• 2 cucumbers, peeled, seeded and finely diced (about 2 cups)
• 1 medium onion, finely diced (about 1-¼ cups)
• 1 medium red bell pepper, finely diced (about 1 cup)
• 2 garlic cloves, minced (about 1 tsp)
• 2 Tbs tomato paste
• 2 Tbs California Olive Ranch EVOO
• 2 Tbs minced fresh herbs such as tarragon, thyme, and/or parsley
• 3 cups canned tomato juice
• ¼ cup red-wine vinegar, or to taste
• Juice of ½ lemon, or to taste
• ¼ tsp salt, or to taste
• ¼ tsp cayenne pepper, or to taste 
• 1/2 cup thinly sliced chives or scallion greens

Directions

1. Reserve 2 Tbs each of the tomato, cucumber, onion, and pepper for garnish.
2. Puree remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth, but with some texture remaining
3. Transfer to a mixing bowl and stir in the tomato juice along with the red-wine vinegar, lemon juice, salt, and cayenne to taste.
   
4. Cover and chill thoroughly, at least 3 hours, but preferably overnight.
5. After chilling, check the seasoning. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

• The flavor of gazpacho improves if allowed to chill overnight, but thereafter this soup has a short shelf-life, because the tomatoes sour very quickly. It’s best prepared a day or two before it will be eaten.
• If the gazpacho is too thin for your taste, add about 1 cup of freshly made white bread crumbs before chilling. If it's too thick, add more tomato juice or water.
• If the soup will be served before a seafood main course, try substituting fish broth or clam juice for part of the tomato juice.