GAZPACHO ANDULUZ

Bon Appetite Magazine

With revisions by Susan Barron

Ingredients:

1 peeled and seeded tomato (I neither peel nor seed the tomato)

½ medium onion (I often use scallion or omit the onion entirely)

¼ green pepper

1 pimento (optional)

½ cup tomato juice.

Directions:

1.     Combine the above ingredients in a blender and blend at high speed for 30 seconds or until well pureed.

2.    Transfer to a large bowl and mix with:

-        the balance of  2 (12 ounce) cans of tomato juice

-       ¼ cup olive oil

-       1/3 cup red wine vinegar

-       Hot pepper seasoning

-       Salt and pepper to taste

3.    Refrigerate, covered, at least 2 hours or overnight.

To Serve:  

Chop and place each item in a separate small bowl for garnish

-       1 peeled, seeded tomato (I omit peeling and seeding), 

-       ½ cucumber

-       ¾ green pepper

-       ½  onion (or scallions to taste)

Serve soup in icy cold bowls, letting everyone help themselves to garnishments

Suggestion from Susan:  Serve with a grainy bread and cheese.

EATS also wishes to provide our readers with suggestions for restaurants offering outdoor seating, now that we are again being required to don masks. Please submit recommendations for favorite recipes and restaurants with outdoor seating to Susan Barron’s email:  sbbarron@gmail.com

As an initial thought, we had a delightful light supper over the weekend on the terrace of The Art Bar, part of the Sonesta Hotel.