Chef’s Corner

Article by Mitch Samples

Limited time this week means limited writing, so you are all spare from hearing me ramble about anything that pops into my head and will instead just present you with the traditional gazpacho recipe below.  Nothing says summer like cold soup.

Of note this recipe contains bread and as written is not gluten free.  If you would like to make it gluten you can just skip the bread and add a couple of tablespoons of tomato paste to increase the body.  Alternatively, and preferably for me, you could substitute the bread with a couple of ounces of cooked rice before pureeing the mixture.

As with most soups this one will taste better after it rests a night in the fridge, so plan ahead.

2 Oz. Stale French or Italian bread soaked in 1 cup of water

8 Oz Ripe tomatoes

4 Oz Purple onion

4 Oz Cucumber, peeled and deseeded (No need to deseed English Cucumbers)

4 Oz Olive oil

1 Tbs vinegar or sherry

Salt and Pepper to Tasted

4 Oz Green bell pepper, diced

4 Oz Red bell pepper, diced

4 Oz Yellow bell pepper, diced

2 Oz Red onion, diced

1 Tbs Texas Pete hot sauce

Procedure:

• Break the bread into chunks and soak it in 1 C of cold water until soft
• Squeeze the water from the bread and place the softened bread in a blender with the next 5 ingredients
• Process until smooth, and adjust seasoning to taste with salt and pepper
• Place the puree into a large serving bowl and add the additional diced vegetables
• Add the hot sauce and mix everything together well
• Re-season with Salt and Pepper if necessary

Enjoy this refreshing soup on a hot day with a glass of your favorite white wine and a little bit of cheese and you’re in heaven.

Some recipes call for removing the seed and skins of the tomatoes but I usually just leave them in for better nutritional content.

If you have any questions regarding this recipe, please contact Mitch at mtsamples@gmail.com.  I am at your service.

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