We started our BBQ meal off with some ice cold gazpacho. Actually<\/em> we started our BBQ off with some ice cold Coronas and then<\/em> had gazpacho.<\/p>\n The soup is simple to make (less than 6 minutes), refreshing, and a beautiful way to begin any hot summertime meal. I’m a purist when in comes to ingredients and only use ripe juicy tomatoes, sherry vinegar, sea salt, and good quality olive oil for the soup. I like it pleasantly salty and tart balanced with the sweetness of tomato.<\/p>\n We experimented with some fancy wine glasses first, but then decided they were too much hassle for the terrace. First, fill the bowl or glass with a small salad of cucumber, green pepper, and red onion and pour the gazpacho over right before serving. I added a little brochette of shrimp and mussels too. Other additions could include crab or garlic croutons <\/p>\n Technorati Tags: gazpacho<\/a>, soup<\/a>, tomato<\/a><\/p>\n <\/p>\n <\/p>\n Gazpacho<\/span><\/p>\n Ingredients<\/strong> Optional Salad<\/strong> Instructions<\/strong>![\"IMG_1485.JPG\"](\"https:\/\/i0.wp.com\/msglaze.typepad.com\/paris\/IMG_1485.JPG\" "\\"IMG_1485.JPG\\"")
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\nRecipe to follow…<\/p>\n
\n12 medium size ripe<\/strong> tomatoes
\n1\/4 cup good quality olive oil
\n4 Tablespoons sherry vinegar
\n3 teaspoons salt (I add more because I like it salty)<\/p>\n
\n1\/2 cucumber diced
\n1\/2 green pepper diced
\n1\/2 red onion diced
\n1\/4 tomato diced<\/p>\n
\n1. Quarter tomatoes and throw into a cusinart or blender. Puree the whole tomato until liquified. Strain and reserve the juice and throw away the seeds and skin that didn’t get pulverised.
\n2. Put tomato juice back in blender and add olive oil, salt, and vinegar. Blend and taste. Add more vinegar and salt to your liking \u2013 it should be pleasantly salty and vinegary enough to get your saliva glands going.
\n3. Chill until ready to serve
\n4. Dice vegetables for salad and serve in bowl or cup desired. Pour gazpacho over when ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"