One of our favorite soups during hot weather our version of the ubiquitous gazpacho places vine ripened tomatoes front and center. Raw, ripe and fresh a fun way to serve the soup is in a Tom Collins glass garnished simply...
One of our favorite soups during hot weather our version of the ubiquitous gazpacho places vine ripened tomatoes front and center. Raw, ripe and fresh a fun way to serve the soup is in a Tom Collins glass garnished simply with a dash of piment d'Espelette.
3# of vine ripe tomatoes
1 gypsy or red bell pepper
6" piece of English cucumber
2 cloves garlic 1 small red onion
2T fine sherry vinegar 1T red wine vinegar
3T Spanish extra virgin olive oil
1 t tarragon, finely chopped
salt to taste
Combine the first four ingredients in a blender and blend until smooth. Blending the tomatoes first will facilitate the blending of the other ingredients. Add the remaining ingredients and chill the soup for at least one hour. Now check the flavor again and adjust for salt and acidity. Pour into chilled glasses and garnish with a dash of piment.