Recipes for the month of June > | | | Iced Gazpacho
2 ripe red bell peppers
1 cucumber
1 pound of large, juicy tomatoes, skinned, seeded and coarsely chopped
4 tablespoons of olive oil
2 tablespoons of sherry vinegar
salt and pepper
Garlic croutons
2 tablespoons of olive oil
1 garlic clove, halved
2 slices bread, crusts removed, cut into 1/4 inch cubes
sea salt
To Garnish
green bell pepper, diced
red bell pepper, diced
cucumber, seeded and finely chopped
scallions, chopped
ice cubes
sprigs of fresh parsley or other herbs
Cut the bell peppers in half and remove the cores and seeds, then chop coarsely. Peel the cucumber, cut it in half lengthwise then cut into fourths. Remove the seeds with a teaspoon, then chop the flesh coarsely.
Put the chopped red bell peppers, cucumber, and tomatoes with the olive oil and sherry vinegar in a food processor and process until smooth. Season the soup with salt and pepper to taste. Transfer to a bowl, cover and chill for at least 4 hours.
Meanwhile, make the garlic croutons. Heat the oil in a skillet over medium high heat. Add the garlic and sauté, stirring for 2 minutes to flavor the oil.
Lift out and discard the garlic. Add the diced bread and cook until golden on all sides. Drain well on crumpled paper towels and sprinkle with sea salt. Store in an airtight container if not using at once.
To serve, place each of the vegetable garnishes in bowls for guests to add to their soup. Taste the soup and adjust the seasoning if necessary. Put ice cubes into soup bowls then ladle over the soup. Top with sprigs of parsley and serve at once. Serves 4 - 6 |
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