Hot hot weather!

The weather has turned incredibly hot, very unusual for the time of year.
Granted we get this thing called “Indian Summer” but with temperatures close to 100 Fahrenheit?
So into the archives I went for this easy, cooling soup.

Because I do not want peels in the soup I used a simple chefs trick to remove the peels.
You’ll need:
Pan deep enough to cover tomatoes with water
paring knife

Boil the water
Using your paring knife score the top of the tomato cross wise


Immerse into hot water, reduce the heat!
Peel will come off after about 5 minutes
Take tomatoes out of the water and once they are cooler gently peel the skin off.

For the Gazpacho
4 tomatoes, I prefer vine ripened for taste
1 shallot
garlic, 2-3 cloves
2 tbs olive oil
2-4 Basil leaves
salt and pepper to taste.
water
Prepare tomatoes
saute shallot with garlic in olive oil until soft
in a food processor mix all ingredients together but do not overmix.
Keep one basil leaf on the side, cut it fine
At this point you can decide how thick you want the soup by slowly adding water to the mixture.
Cover and chill, when you are ready to serve it taste and add salt and pepper if needed.
Garnish with basil.

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