with a Texan Touch
This excellent variation of the Spanish "pureed salad" classic was sent to me by Marty Beard, a Communications grad student at Stanford U. who sweet-talked Austin, TX, columnist Jane Grieg into getting the recipe from a local Austin restaurant. With a little adaptation, it's gazpacho with a little bit of the dark side--more complex and shaded than standard, very satisfying and fullbodied. Serve cold to 4-6 people as a refreshing and ample first course. Thanks again, Marty!
- 1 28-ounce can tomatoes with juice (or 4 cups tomatoes, peeled, and 1 cup tomato juice)
- 1 cucumber, peeled, seeded, and chopped
- 1 red pepper, seeded and chopped
- 1 stalk celery, with leaves, chopped
- ¼ onion, chopped
- ½ teaspoon garlic
- ½ teaspoon thyme, minced
- ½ teaspoon oregano
- 1½ teaspoons sugar
- ½ teaspoon pepper
- 5 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- juice of 1 lime
- 2 Tablespoons cilantro, chopped
- 1 teaspoon salt
- 1 scant Tablespoon Worcestershire sauce
- 8 ice cubes
Garnish: 1 thin slice cucumber per bowl
Place all ingredients except the ice cubes in a blender and puree until smooth. Chill in the blender until you are ready to serve.
When ready to serve, add the ice cubes and re-blend. This should give the soup a quick and unusual slush. Pour the soup into bowls and float a slice of cucumber on top of each.