Gazpacho

from Latina Lite Cooking
by Maria Dolores Beatriz

Gazpacho would not exist if the Spanish explores introduced tomatoes to the Spaniards. The secret of good gazpacho rests in the tomatoes. Prepare this dish only in tomato season and choose the reddest, juiciest, ripest tomatoes.

4 large red ripe tomatoes, peeled* and seeded
1 medium cucumber, peeled
2 cups tomato juice
1/2 medium red onion, cut into chunks
1/2 yellow or green bell pepper, cored and seeded into chunks
3-4 garlic cloves, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
l/4 teaspoon ground cumin
l/2 teaspoon half salt, half salt-substitute mixture
Few dashes of Tabasco sauce
1 medium ripe avocado, peeled and cubed
2 lemons, quartered
l/2 cup diced red onion
l/2 cup chopped fresh Italian parsley
8 slices French bread

*To peel tomatoes, gently scorch tomato skin over stove burner until it blisters then immediately wrap tomatoes in a cool damp cloth for a few minutes. the peel will separate easily.

1. Puree tomatoes, cucumber, tomato juice, onion, bell pepper, and garlic in blender.
2. Strain in a fine sieve forcing liquid into a medium bowl; discard seeds and peel left in strainer.
3. Stir in olive oil, vinegar, cumin, salt, and Tabasco.
4. Chill for 2 to 3 hours.
5. Garnish with side bowls of avocado, lemon wedges, onion, and parsley.
6. Serve with 8 slices toasted French bread.

Serves 8.

© 1998 by Maria Dolores Beatriz