Gazpacho From Fresh Tomatoes

Gazpacho Soup from fresh tomatoes is a late summer treat I look forward to every year as soon as I spy my tomato crop showing hints of red. This cold Spanish soup recipe is an authentic gazpacho. And it’s a chunky gazpacho with bits of tomato, cucumber, bell pepper and herbs in a brilliantly juicy tomato base. No canned tomato juice, no canned tomatoes either, this easy gazpacho recipe uses ripe red tomatoes forced through an ordinary colander or sieve in the traditional gazpacho way. Blenders and food processors whip too much air into the soup, producing a frothy blend that’s not at all like the silky gazpacho I long to eat.
Submerge the fresh ripe tomatoes in boiling water for a minute or two to soften and loosen the skins, then place them in a colander or sieve with a bowl underneath to catch the juice as you force the tomatoes through the holes. There’s no need to peel or core the tomatoes. The skins and cores stay behind in the colander and you can simply discard them.
Add the traditional gazpacho ingredients and enjoy the tangy, vitamin-rich soup that cools and refreshes your taste and thirst. I’ve always suspected that the origins of gazpacho lay in the tangy, sweet juices found in the bottom of the salad bowl. Who hasn’t drunk that up with enjoyment?
For the written Gazpacho recipe visit my blog www.starparkho...
For more about the Dome: www.starparkho...