Gazpacho

Soups

INGREDIENTS

2-1/2 pounds vine ripened tomatoes (about 5 large) peeled, seeded and hopped fine
1/2 pound seedless cucumber cut into 1/2-inch cubes
1 cup finely chopped red onion
1 red bell pepper, chopped fine
3/4 teaspoon minced garlic
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 cup bottled or canned tomato juice
1 cup beef broth (optional)
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 cup ice cubes

DIRECTIONS

1. In a bowl, stir together all ingredients except ice cubes until combined well and
season with black pepper.

2. Stir in ice cubes.

3. Chill soup, covered at least 4 hours or overnight.

Note
To peel and seed tomatoes:
With a sharp knife cut a small 'x' in bottom end of tomatoes. In a pot of salted boiling water, blanch 10 seconds or until skin starts and curl at 'x'. Transfer tomatoes with a
slotted spoon to a bowl of ice water and let stand until cool. Remove skin. Halve
tomatoes crosswise and with a small spoon scoop out seeds.

Makes about 8 cups, servings 6