Soup: Gazpacho [Martha Shulman ‘68]
2 thick slices stale French bread, crusts removed (about 1 ounce) 1 pound ripe tomatoes, cored and peeled 2 to 4 garlic cloves, to taste 1 slice red or white onion, coarsely chopped and rinsed with cold water 2 tablespoons olive oil 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste) 1/2 to 1 teaspoon sweet paprika (to taste) 1/2 to 1 cup ice water, depending on how thick you want your soup to be Salt and freshly ground pepper Garnishes (optional) 1/2 cup finely chopped cucumber (more to taste) 1/2 cup finely chopped tomato (more to taste) 1/4 cup chopped fresh basil or parsley 1/2 cup finely chopped green pepper 1/2 cup small croutons (page 000) 1 hard boiled egg, finely chopped Place the bread in a bowl and sprinkle with enough water to soften it. Let sit for 5 minutes, until soft enough to squeeze, and squeeze out the water. Combine the bread, tomatoes, garlic, onion. olive oil, vinegar, paprika, and salt in a blender and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with water, cover and chill for several hours. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve the soup in glasses if it’s a very hot day and you aren’t serving garnishes (I like...
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