Gazpacho is a refreshing soup for a hot summer day. I usually make gazpacho one day in advance to allow the flavors in the soup to blend. The herbed sour cream enhances the soup with additional body and the Caribbean dry spice mix gives the soup a little zing. Maine summers are quite short, limiting the tomato-growing season, so I focus on small varieties like sungold, red and yellow pears and small red cherry tomatoes. These small tomatoes are perfect for garnishing the soup.
Gazpacho
Course: SoupsCuisine: SpanishDifficulty: Easy8
servings30
minutes300
kcalIngredients
2 medium-sized beefsteak tomatoes
1 small Vidalia onion
1/2 English cucumber (also known as seedless cucumbers)
1/2 red bell pepper
2 scallions
32 ounce tomato juice
8 ounce V8 juice
2 Tablespoons extra virgin olive oil
1/4 cup rice wine vinegar
1/8 teaspoon freshly ground black pepper
Kosher salt to taste
- Herbed Sour Cream
1/2 cup sour cream
4 sprigs fresh cilantro, finely chopped
1 scallion, green part only, finely chopped
1/2 teaspoon of Caribbean dry spice (Jerk) mix
Kosher salt to taste
- Presentation
8 red cherry tomatoes, cut in half
2 medium-sized golden tomatoes, cut into 8 wedges
8 sprigs of cilantro
Directions
- Core the tomatoes, cut them in half across the equator to expose the seeds and gently
squeeze out the seeds. Dice the tomatoes, onion, cucumber and bell pepper into 1/2-inch cubes. Slice the scallions. Combine all the ingredients, mix and refrigerate, covered, for at least 2 hours. May be made up to 2 days in advance. - For the Herbed Sour Cream, mix all together.
- For Presentation: Ladle the soup into the desired serving bowls and decorate with a scoop of the herbed sour cream, 2 cherry tomato halves and 2 golden tomato wedges. Top with a sprig of cilantro and serve.
