Tale of Two Gazpachos... Red and White

Although cold soups aren't my personal first choice for a dinner option, gazpacho is currently Q's favourite soup and he always orders it whenever he sees it on a menu. And when we were in France last week, one restaurant served it to us as an amuse bouche in the most adorable, tiniest mason jars topped with a few drops of pesto. Very pretty, absolutely deeeelicious and highly inspirational. So this week I decided to give a homemade version a try and nothing could have been easier. No cooking, minimal chopping, a whir of the food processor or blender, and then throw it all in the fridge so the flavours can meld while it chills. Chock full of veggies and summer goodness.
I wasn't sure that everyone (the kiddies) would be thrilled with the tomato version so when I came across a white version, combining bread, almonds and garlic, I figured it would be simple enough to make that one too. Surprisingly, the tomato version was more popular with all of us since the raw garlic in the white one was too overpowering, even though the soup itself was creamy and filling.





In retrospect, these two soups would have been the perfect, colourful, patriotic post for Canada Day last week but unfortunately I missed that opportunity. Oh well, will try to remember for next year.
Gazpacho
serves 8

3 tomatoes, peeled and seeded
1 red pepper, halved and seeded
1 green pepper, halved and seeded
1 cucumber, halved and seeded
1/4 red onion, chopped
3 cloves roasted garlic
2 tbsp red wine vinegar
1 tbsp olive oil
3 cups low-sodium tomato juice
tabasco sauce to taste

In a blender, puree the vegetables, garlic and onion in batches. Pour the vegetables into a large bowl, stir in the tomato juice, red wine vinegar, oil and Tabasco. Season with salt and pepper.

Refrigerate for at least two hours. Serve with a garnish of vegetables.

White Almond Garlic Gazpacho

serves 4

6 slices French or Italian bread

1 cup blanched almonds

1 or 2 cloves garlic

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

up to 2 cups water, plus extra for soaking the bread, divided

12 green seedless grapes

Soak the bread in enough water to soften it. Remove the bread from the water (leave any excess behind) and add to the bowl of a food processor with the almonds and garlic. Puree until the almonds are finely ground.

While the motor is still running, add the oil slowly, then the vinegar. Add a large pinch of salt, taste, and add more salt as necessary.

Add water until soup is desired thickness. Serve cool, with sliced green grapes and sliced almonds.

Rest of the week

July 5 Grilled quesadillas with chicken, avocado, cheese and veggies

July 6 Stirfry with sliced chipotle pork, sweet peppers, red onion and broccoli

July 7 Red and white gazpacho