Mama's Mama-in-Law's Gazpacho
2-3 cloves of garlic
2 teaspoons salt
1/4 teaspoon of cumin
2 tablespoons aged Sherry vinegar
1 teaspoon sugar
2 1/2 lbs ripe, red tomatoes, cored, quartered--the quality of your tomatoes will determine the quality of your gazpacho. Homegrown or local farmers market tomatoes are best, ripe, red and firm.
1/2 cup EVOO
Day old baguette (just a 2 to 3 inch section, crusts removed)
1 cucumber, peeled and chopped
Soak bread in at least 1/2 cup of water until drenched, squeeze out water and discard, setting bread aside.
Mince and mash garlic. Mix with bread, vinegar, sugar and half of tomatoes in a food processor until tomatoes are chopped. Add remaining tomatoes and mix until chopped. Slowly add EVOO while mixing and blend until very smooth.
For a very smooth soup, strain through a sieve and discard any solids. Chill soup in a glass container in refrigerator for at least three hours.
Season with salt and vinegar to taste. Garnish with cucumber on top. Serve cold.
You can still win this week's giveaways from Green Toys and Simon and Schuster! Leave a comment to enter.