Doug’s Awesome Gaspacho

Makes 8 servings

For the soup
1 egg
2 C chopped fresh plum tomatoes, peeled and seeded
½ C chopped yellow peppers
1 C chopped peeled cucumber, seeds removed
½ C finely chopped red onion
2/3 C olive oil
Juice of ½ lemon
2 C vegetable broth (you can use beef broth)
¼ C red wine vinegar
¼ C finely chopped parsley
1 tsp dried oregano
2 T Worcestershire sauce
Pepper, coarsely ground
3 or 4 cloves of finely chopped garlic
3 or 4 finely chopped serrano chilis
12 oz tomato juice
12 oz spicy V8 juice
½ C plain, fine, breadcrumbs
Hot sauce of choice

1. Hard boil the egg and put aside.
2. Roughly chop the tomatoes, pepper, cucumber, red onion and parsley into a large mixing bowl.
3. In another bowl, hold back 1 cup of onion, cucumber, yellow pepper and serranos and chop these up finely.
4. Hold back another cup of diced tomatoes. Put this aside. (You are going to add the cup of diced tomato and the cup of finely chopped cucumbers, onion, yellow peppers and serranos at the end to add texture.)
5. In the larger bowl of roughly chopped ingredients, mix in the olive oil, lemon juice, broth, red wine vinegar, oregano, Worcestershire and black pepper.
6. Put the garlic in a small bowl and sprinkle with a pinch of salt. Add the peeled, hard boiled egg to the salt and garlic and mash together with a fork.
7. Add the egggarlic mixture to the large bowl of roughly chopped ingredients. Add the tomato and V8 juice to the same bowl. Add the bread crumbs and stir until the breadcrumbs “dissolve”.
8. Taste and add salt, pepper and hot sauce to taste.
9. Using a blender or food processor, in batches, puree the ingredients of the large bowl and put into jars or some other containers.
10. Chill the whole mess for no less than 4 hours

For the Avocado – Wasabi – Yogurt Finishing Sauce

2 ripe avocados
½ T fresh lime juice
1 tsp Wasabi paste or more to taste
2 T finely chopped fresh chives
8 oz plain yogurt
Salt and pepper

1. Mash together the avocado, lime juice, 1 teaspoon of salt until smooth.
2. Whisk in the yogurt, wasabi paste, chives and pepper to taste.
3. Refrigerate.

To serve, ladle the pureed soup into bowls. Add a sprinkle of the finely chopped tomatoes, cucumbers, yellow peppers, serranos and onion for texture. Add a dollop of the avocado, wasabi yogurt finishing sauce and a few croutons.

Bon appétit!


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