+
0 (0)

Appetizers, Soups, Vegetarian

Gazpacho

Gazpacho
Bob Chamberlin / Los Angeles Times

One of the things that's most important for a cook is to keep an open mind about food and constantly challenge the limitations of our perspectives and prejudices. That's something I had to learn myself as a young chef. Even ... Read more

Total time: 20 minutes, plus overnight refrigeration time | Makes about 1 1/2 quarts soup
  • 1 cup chopped red onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped English cucumber
  • 1 cup peeled and chopped tomatoes
  • 1 1/2 teaspoons chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon cayenne
  • 1/4 cup tomato paste
  • 1 tablespoon white wine vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cups tomato juice
  • Sprig of thyme

Step 1In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme. Cover and refrigerate overnight. The next day, remove the thyme and blend the soup in a blender until it is smooth; you will have about 1 1/2 quarts of soup. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.


HAVE YOU TRIED


Rolled-oat cake with figs
Rolled-oat cake with figs

Sour cherry rugelach
Sour cherry rugelach

Lemon verbena ice cream
Lemon verbena ice cream

Apricot biscotti
Apricot biscotti

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Shrimp dumplings
Chilled cucumber soup
Zucchini-eggplant-pepper timbales
Grannan's lobster chowder