Purple Gazpacho Soup

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Purple Gazpacho Soup

4 or 5 large ripe tomatoes (cherokee purple or black

krim tomatoes) peeled, seeded & chopped

1/2 medium serrano pepper, minced

5 cloves garlic, minced

2 medium cucumbers, peeled, seeded and diced

4 stalks celery, diced

1 medium red bell pepper, seeded and diced

1 medium red onion, peeled and thinly sliced

2-3 small ripe but slightly firm Haas avocados,

peeled and cubed

4 cups tomato vegetable juice

2 Tbl. each fresh lemon juice and lime juice

2 Tbl. medium-acid red wine vinegar and/or aged

balsamic

2 Tbl. fresh basil, chopped

2 Tbl. fresh Italian parsley, chopped

1 Tbl. fresh cilantro, chopped

1/2 cup best-quality extra-virgin olive oil

tabasco sauce to taste

kosher salt and ground black pepper to taste

 

 

 

1. Combine all of the vegetables in a large bowl. Add

the tomato juice, lemon juice and vinegar and stir

very briefly. Stir in the fresh herbs and season with

salt and pepper to taste.

 

2. Chill the soup for at least one hour before

serving. Remove from the refrigerator, stir, let sit

for 15 minutes before serving.

4 servings

 

 

~ OPTIONAL- Serve sprinkled with 1fresh red rubin

basil flowers and lemon basil flowers (just the sweet

soft flower parts not the husks)

 

variations: ~ replace purple tomatoes with tomatoes of

your choosing

 

 

Author: Robert Donaghey of Vista, California

Source: 7 MINUTE CHEF - Volume 1

Formatted by Chupa Babi in MC: 07.31.07

 

ChupaNote: used the Spicy V8 and yellow tomatoes

rather than purple. Used a fair amount of harissa

instead of hot sauce.

 

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