-
1
CRUSH the garlic to a paste in a mortar and pestle or by chopping it and crushing it on a cutting board with the side of a chefs knife.
-
2
Stir the garlic paste into the chopped tomatoes in a mixing bowl.
-
3
PREPARE the remaining vegetables and stir them into the tomato mixture or reserve some of the vegetables to pass at the table.
-
4
Stir in the lemon juice, a pinch of cayenne if you want the soup hotter, season with salt and pepper, and add the ice cubes.
-
5
If the soup is too thick, thin it with a little water.
-
6
LADLE the finished soup into bowls and sprinkle a few croutons on each serving.
-
7
I like to leave the Tabasco bottle on the table for people who want extra spice.
-
8
SUGGESTIONS AND VARIATIONS
-
9
If you make gazpacho regularly, youll probably start altering the proportions to suit your own taste.
-
10
Some people like their gazpacho burning hot and full of garlic, while others prefer tamer versions.
-
11
Fresh herbs are also good for giving the soup an individual character.
-
12
Chopped fresh marjoram is both common and delicious.
-
13
Even though its more Mexican than Spanish, I often add freshly chopped cilantro.
-
14
Another Mexican touch is to add some cooked, pureed, and strained tomatillos to the tomato base and to pass a bowl of sour cream at the table.
-
15
Many cooks like to add extra virgin olive oilabout a tablespoon per bowlfor an extra note of flavor before serving.
-
16
You can also stir in 2 cups yogurt or heavy cream for a richer, almost wintry variation.
-
17
Gazpacho can be converted into a wonderful saladlike soup by tossing it with large cubes of toasted French bread that have been brushed lightly with olive oil (see summer basil and tomato bread soup).
