My husband thinks soup shouldn't be cold. He also thinks that chicken doesn't belong in pie. But I happen to think that you can put chicken in crust, call it whatever you want, and it's good! And a cold Gazpacho on a hot summer day really hits the old proverbial spot.
June in the NW has started out quite warm … 80-85 each day and my car thermometer registered 95 today! I don't know that it was really 95. I think Ole Bessie was just complaining. She's been around awhile so I give her that prerogative. The heat has made me think about cold food and yesterday, I had quite the "hankerin'", as my Texas daddy would say, for gazpacho. I think my Texas daddy likes gazpacho, too.
Gazpacho is full of yummy fresh vegetables, veggie juice, and a few other ingredients that round out the taste. You'll need to chop all the vegetables in really small dice, and mince the garlic. If you get bored doing this, just turn on a cooking show and you feel like you have company. Ina is great.
Put all the chopped veggies in a bowl along with the extra ingredients and mix them all together.
You end up with a bowl of summer! When you are ready to serve it, just ladle it up in chilled bowls and add croutons, if you want.
I didn't want to add croutons, as you can see.
But, I DID shake it up a bit, I added …
…cigliene! That's a fancy Italian way to say, "small balls of fresh mozzarella cheese". Doesn't it sound better in Italian?
I thought so, too. I consumed that bowl yesterday.
And today, in our 95-degree weather, when I wanted something cooling, healthful, and energizing, I ladled myself a bowl and topped it with …
…oh yeah, you got that right! Baked salmon … Copper River Salmon, no less! It was my favorite and reminiscent of Cioppino. Cioppino is a hot fish stew in a tomato base and one of my favorite Winter Go-To Recipes. YuMmY! I think I've found my Summer Cioppino! AND I think that I just renamed this soup!
Gazpacho—better known as Summer Cioppino, in my book
- 4 cups chopped, peeled tomatoes (4 large)
- 1 cup tomato juice or vegetable juice
- 1 cup beef broth
- ½ cup chopped, seeded cucumber
- ¼ cup finely chopped green sweet pepper
- ¼ c. finely chopped onion
- 2 Tablespoons fresh basil or 1 t. dried
- 1 Tablespoon lemon juice or lime juice
- ½ teaspoon ground cumin
- ¼ t. bottled hot pepper sauce
- Croutons –or cigliene, or baked salmon! Oooh … or grilled shrimp skewers seasoned with salt, pepper, and fresh lemon juice!
In a large mixing bowl, combine tomatoes, tomato juice, beef broth, cucumber, sweet pepper, onion, basil, oil, lemon or lime juice, garlic, cumin, and hot pepper sauce. Cover and chill for 2-24 hours.
Ladle into chilled bowls. Top with your choice of croutons, fresh mozzarella, or salmon.
NOTES: don't be too particular about measuring all these ingredients to the 'nth degree. I never do. If you 4 tomatoes gives you 4 cups, then fine. If 4 tomatoes gives you 3 cups, then chop another one or two. If you like onions, add more. If you want to try a poblano pepper instead of a sweet green one, help yourself! Then let us know how it was!! I really think this recipe was made to be messed with! I love messin' with stuff! Especially food.
Now I'm wondering how this would taste if you roasted all the veggies first, then made the soup … hmm … I might be trying that idea!