Hot Soups

Gazpacho with Homemade Croutons

Introduction:
Gazpacho is often referred to as "salad soup," a zesty amalgam of garlic, tomatoes, cucumbers and more. One story has it that its name comes from the Hebrew term 'gazaz', which means to break into pieces. Another theory has the name originating in pre-Roman Iberia, derived from the word 'caspa' or fragments.

Here is one of my favorite gazpacho recipes -- a two-step enterprise you can make in no time. It's an ideal meal for entertaining, particularly since it improves when refrigerated overnight. A list of variations below will help you put a personal stamp on this summer classic.

Source: Kitchen Window, Bryan Miller, npr.org http://www.npr.org/templates/story/story.php?storyId=4720997*Ingredients and amounts:
GAZPACHO
3 pounds ripe tomatoes, peeled, seeded and chopped (about 6 cups)
1 cup chopped red onion
1 large red sweet pepper, seed and chopped
1 tablespoon chopped garlic
2 teaspoons chopped, seeded jalapeno, or to taste
6 tablespoons fresh herb (either coriander, dill, chervil, parsley or basil work); coarsely chop
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons fresh lime or lemon juice
salt and freshly ground black pepper to taste
1 1/2 cups peeled seeded and cubed cucumbers

HOMEMADE CROUTONS
2 tablespoons olive oil, or as needed
1 clove garlic, crushed
six-to-eight slices stale French or Italian bread, cut into small cubes

*Instructions on how to prepare the dish:
GAZPACHO
1. Blanch tomatoes in large pot of boiling water for 30 seconds. Drain in a colander. Cool under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. (If tomatoes are not flavorful, use either plum tomatoes or good quality canned tomatoes. Italian canned tomatoes are usually flavorful.)
2. Combine all ingredients except 2 tablespoons of the herb in the bowl of a food processor. Pulse to a coarse texture. Transfer to a bowl and taste. Sprinkle remaining coriander over each serving. Serve with crusty bread.

Variations

* Shredded crabmeat (added either as part of the puree or stirred in before serving)
* Cooked shrimp, added before serving
* Blanched almonds, added before pureeing
* Cubes of avocado, added before serving.
* A fresh mint garnish
* 2 tablespoons of sherry, added before serving.
* For a slight smoky flavor, char the sweet red pepper over a gas flame. Remove blackened skin and add before pureeing.
* Croutons (see recipe)

CROUTONS
In a medium skillet over low setting, heat the olive oil. Add the crushed garlic and cook for a minute, stirring. Stir in the bread, coating with the garlic oil. Toss the croutons until golden and crunchy. Sprinkle over servings of soup

RATATOUILLE SOUP

>From Chef Michael Romano of Union Square Cafe in NYC, who has been a
longtime supporter of the Union Square Greenmarket.

2 pounds tomatoes, ripe
2 tablespoons olive oil
1 onion, small, chopped
1 clove garlic, finely chopped
1 zucchini, medium-sized, chopped
1 eggplant, 1/2 pound, peeled and chopped
1 red bell pepper, seeded and chopped
2 cups vegetable broth, or chicken stock, defatted reduced sodium
2 tablespoons fresh basil leaves, slivered, plus springs for garnish
1 teaspoon fresh thyme leaves, chopped
1 pinch cayenne pepper
1 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground

Score tomatoes on top and bottom. Blanch in boiling water for 30 seconds
and immediately
immerse in ice water. Core and remove skins. cut tomatoes in half
horizontally. Holding
tomatoes over a strainer set over a bowl, squeeze to remove seeds; reserve
juice. Chop
tomatoes and add to the juice. Set aside.

In a large saucepan, heat olive oil over medium heat. Add onions and
garlic; cook,
stirring, for 1 minute. Stir in zucchini, eggplant and red pepper; cook
until softened but
not browned, about 5 minutes. Add stock, basil, theme, cayenne, salt,
pepper and the
reserved tomatoes and juice. Bring to a boil, then reduce heat to low and
simmer, covered,
for about 15 minutes. Transfer soup to a food processor and blend until
smooth. Serve hot
or chilled, garnished with basil springs.

>From Eating Well, page 81, July-August 1994

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