We had a good time as we always do whenever Chef Kevin Belton joins us on Thursday mornings. During the course of the conversation, the topic of cold soups came up, and Chef Kev sent me this E A S Y recipe for delicious, healthy and refreshing gazpacho. Take a look and see if it seems tasty to you:
Refreshing Summertime Gazpacho
6 ripe tomatoes, peeled & chopped
1 cup red onion, finely chopped
1 cup cucumber, peeled, seeded, chopped
1 cup red bell pepper (or green) seeded & chopped
3/4 cup celery, finely chopped
1 cup corn, cut off cob
1-2 Tbsp. parsley, chopped
2 green onions, sliced thin
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 Tbsp. lemon juice
2 tsp. sugar
Salt and fresh ground pepper to taste
1 Tbsp. hot sauce
1 tsp. Worcestershire sauce
2 cups tomato juice or crushed tomatoes
1 lb. shrimp, cooked (optional)
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. I prefer gazpacho somewhat chunky, so only pulse a few times in the blender.
Adjust seasonings to taste.
Place in a non-reactive container to store. Chill several hours or overnight to allow the flavors to blend.
Serve with shrimp if desired.