It’s summertime and the only soup we think about is gazpacho. Gazpacho originated in the Andalusia area of Southern Spain. Its base consists of tomatoes that are puréed and mixed with other vegetables and seasonings.
6 large tomatoes, cored, halved and seeded
1 thick, stale piece sourdough bread
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1 medium sweet onion, cut in wedges
4 cloves garlic, peeled
1 medium cucumber, peeled, seeded, coarsely chopped
1 medium bell pepper (yellow, red or green) seeded, coarsely chopped
2 medium jalapeño chili peppers, seeded and cut up (You can use more jalapeño pepper or a hotter pepper for a spicier version)
2 cups favorite vegetable juice (regular, hot or spicy)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon sugar, or more as needed
Salt and black pepper to taste
12 ounces of crabmeat, flaked and cartilage removed
Chopped fresh chives for garnish
1. Preheat the oven to 425 degrees. Place tomatoes (cut sides up), onion and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off skins.
2. While tomatoes are roasting, prepare the other ingredients.
3. Soak the bread slice in water for several minutes and squeeze out excess liquid.
4. Place tomatoes and bread in food processor and process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet bell pepper and chili peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.
5. Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, salt and black pepper to tomato mixture. Stir to combine. Cover and chill at least eight hours or overnight.
6. Spoon gazpacho in bowls. Top with crabmeat. Sprinkle with chives.
— Adapted by The Detroit Free Press from Better Homes and Gardens magazine, July 2009 issue.