Quickie Gazpacho


by Chef Liz
 

A really good gazpacho outcome generally requires an intense amount of chopping and preparation, but not so here. This simple version, with fewer ingredients, is equally refreshing on a hot day and a snap to put together. Be sure to use your blender and not your food processor; a few quick pulses in the blender will adequately chop without a foamy result. If you prefer a little more “heat,” add extra Tabasco sauce or, better yet, garnish with a chopped hot cherry pepper!

Makes 4 servings

3 Kirby cucumbers or 1 English cucumber, ends trimmed and roughly chopped

1 quart tomato juice

1 teaspoon garlic salt

1 teaspoon ground cumin

Juice of ½ lemon

Dash of Tabasco sauce

Pepper to taste

Salt to taste

Garnishes (optional):

1 small cucumber, peeled, seeded, and thinly sliced

6 medium-size radishes, ends trimmed and thinly sliced

1 medium-size ripe avocado, peeled, pitted, and diced

Allow the chopped cucumbers to soak in the tomato juice in a large mixing bowl for 1 hour at room temperature.

Transfer the cucumbers and tomato juice to a blender, add the garlic salt, cumin, lemon juice, and Tabasco, season with pepper, and blend on high for a few seconds. Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.

Before serving, taste and add salt if desired. Ladle into soup bowls and garnish with thin slices of cucumber, radishes, or diced avocado, if desired. This soup will keep in the fridge for 2 to 3 days, but do not attempt to freeze.

Variation: Gazpacho with Shrimp: Add 4 to 6 cooked and chilled cocktail shrimp to the serving bowl before pouring for a heartier version.

Chef’s Note: If you are unable to find Kirby or English cucumbers, you can use 2 medium-size waxy-coated cucumbers, but you will need to peel and seed them before chopping.

Recovery Note: Watch for “spiked” restaurant versions of gazpacho that may contain tequila, vodka, or angostura bitters