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Gazpacho

(Essdras M Suarez/Globe Staff)
August 4, 2010

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Serves 8

Make this soup chunky or let it whir a little longer in the food processor or blender to turn it into a smooth puree. At Post 390, chef Eric Brennan garnishes bowls with avocado and shrimp.

8 large plum or other medium tomatoes
1 medium red bell pepper, cored, seeded, and chopped
1 medium cucumber, peeled, seeded, and chopped
1/4 red onion, chopped
1 clove garlic, chopped
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
3 tablespoons orange juice
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
Black pepper, to taste

1. Halve the tomatoes and squeeze the halves to remove the seeds. Chop them coarsely.

2. In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, garlic, parsley, and oregano.

3. In a food processor or blender, work half the vegetables with the oil and vinegar until finely chopped, almost pureed, but chunky with tiny bits. Pour the mixture into a large bowl. Work the remaining vegetables with the Worcestershire, hot sauce, orange and lime juices, salt, and cumin. Process until finely chopped. Add the second batch to the first batch and stir well. Add black pepper.

4. Add a little cold water to thin the soup slightly, if you like. Taste for seasoning and add more salt and black pepper, if you like.

5. Cover and chill for at least 4 hours or overnight.

Adapted from Post 390