Easy Spicy Gazpacho Soup Recipe

Описание: Summer is getting hotter and hotter, so we might as well enjoy all the tomatoes and make them into some spicy cold soup. Gazpacho is a chunky tomato soup, totally vegan, made from fresh vegetables and never cooked. Because it is never cooked, it is very important to be as careful as possible about sanitation, and to eat the gazpacho within a few days of making it.

Use the freshest, ripest tomatoes you can get. Rinse all the vegetables in running water, even the ones from the garden, and pat them dry. Speaking of the garden, if you want to use garden herbs, try to harvest them the evening before, or early in the morning before the sun has risen.

Make sure that knife, cutting board, mixing bowl and hands are all clean before beginning. Since it’s not cooked and not salted to pickling levels, it is only a matter of time before ambient bacteria start to ferment the gazpacho. Ensuring that all the tools are clean will mean that the finished product may be stored for 5-7 days. Try to dice all the elements of the soup to the same size cubes, between 5-7 mm along each edge.

Makes enough for 6-8 people, about a litre.

Equipment:
• large nonreactive mixing bowl (glass, ceramic, enameled)
• medium saucepan of boiling water for tomatoes
• mixing bowl for shocking tomatoes
• tongs
• blender or stick blender
• strainer

Ingredients:
2-3 ea tomatoes concassé; very ripe
1 rib celery diced
1⁄4-1⁄2 cup red onion diced
1⁄4-1⁄2 cup cucumber diced
1⁄4 cup garlic chives chopped
1 ea hot pepper habanero, or similar
1 cup tomato juice
1⁄2 ea lemon juiced
1 Tbsp salt
to taste black pepper (Ground)
1 dash Tabasco sauce To taste (optional)
1 Tbsp Worchestershire sauce (omit to keep recipe vegan)

Procedure:
1. Start a pot of water boiling for the tomatoes, and prepare a second bowl of icy cold water.
2. Score the tomatoes in an X pattern on their blossom sides (bottoms) and set them aside until the water is boiling.
3. Dice the celery, onion, and cucumber and add to your bowl.
4. Remove the seeds of the hot pepper, and finely dice.
5. Chop the chives and at them and the diced hot pepper to your bowl.
6. Once the water is boiling, use the tongs to submerge the tomatoes in the boiling water until the skin at the scores you’ve made starts to curl back. Immediately shock them in the ice cold water bath.
7. Once the tomatoes are cool, cut them into quarters, cut out the stems, and remove the skin.
8. Place a strainer over your bowl, and scoop the tomato seeds into it.
9. Dice the tomato, and add it to your bowl.
10. Massage the tomato seeds to get the juice into your bowl, and discard the seeds.
11. Add the juice of half a lemon, strained to remove seeds and pulp.
12. Add the tomato juice. If the soup is not soupy enough, you may wish to increase the amount.
13. Add the Tabasco sauce (optional), worchestershire sauce (omit this to keep it vegan), sald and pepper to taste.
14. Mix until well combined.
15. Set aside 1/3 of the mixture into a blender or a separate bowl, and either blend or stick blend until smooth. Add this back to your bowl.
16. Refrigerate until thoroughly chilled and serve cold.

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