Gazpacho

1. 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. 2

   Stir the garlic paste into the chopped tomatoes in a mixing bowl.

3. 3

   PREPARE the remaining vegetables and stir them into the tomato mixture or reserve some of the vegetables to pass at the table.

4. 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. 5

   If the soup is too thick, thin it with a little water.

6. 6

   LADLE the finished soup into bowls and sprinkle a few croutons on each serving.

7. 7

   I like to leave the Tabasco bottle on the table for people who want extra spice.

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   SUGGESTIONS AND VARIATIONS

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   If you make gazpacho regularly, youll probably start altering the proportions to suit your own taste.

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    Some people like their gazpacho burning hot and full of garlic, while others prefer tamer versions.

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    Fresh herbs are also good for giving the soup an individual character.

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    Chopped fresh marjoram is both common and delicious.

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    Even though its more Mexican than Spanish, I often add freshly chopped cilantro.

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    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.

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    Many cooks like to add extra virgin olive oilabout a tablespoon per bowlfor an extra note of flavor before serving.

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    You can also stir in 2 cups yogurt or heavy cream for a richer, almost wintry variation.

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    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).

* Per serving · 4 servings · Values may vary.