Karl’s Gazpacho

Traditional gazpacho always has bread in it, but modern variations frequently leave it out. Jan thinks of this dish as salsa soup. With Miriam’s soft food diet and Chris’ keto diet I can make all three of them happy by serving the bread as toasted croutons on the side.

Karl’s Gazpacho

Karl’s Gazpacho

Karl’s Gazpacho

Ingredients

3 lb. tomatoes
1 medium red sweet pepper
1 Jalapeño pepper
1 cucumber, English
2 stalks celery
1 small red onion
2 cloves garlic
2 Tbs. cilantro
2 Tbs. sherry vinegar
2 Tbs. extra virgin olive oil
2 tsp. sugar (optional)
½ pepper

Croutons

2 Tbs. extra virgin olive oil
½ tsp. thyme
¼ tsp. pepper
1 cup stale sweet French bread

Directions

1. Bring a medium pot of water to a boil and blanch the tomatoes, sweet pepper, and Jalapeño pepper. Removes the skins, seeds and chop them coarsely and put them in a large bowl.

Tip: Put the tomato seeds in a sieve and press the jelly around the seeds into the bowl.

2. Take one cup of the chopped tomatoes and chop them a bit more finely, but do not turn them into a paste. Reserve them in a second small bowl.

Tip: I am writing this recipe with the idea that you will be using a standing blender to process the vegetables. An immersion blender does not process the vegetables as completely as a standing blender. If you are using an immersion blender you may skip the vegetables that are reserved to return some texture back into the soup.

3. Peel and deseed the cucumber and chop it coarsely. Take one half a cup of the cucumber and chop them a bit more finely. Put the finely chopped cucumber in the small bowl and the coarsely chopped cucumber in the large bowl.

4. Coarsely chop the celery and add it to the large bowl and mix the ingredients well.

5. Finely chop two tablespoons of the red onion and reserve this for the garnish. Coarsely chop the rest of the onion and the garlic. Add them to the large bowl.

6. Put the mixture into a standing blender and process until smooth.

Tip: You may need to do this in batches.

7. Strain the mixture through a course sieve into the bowl.

8. Finely chop the cilantro and add it to container with a cover.

9. Add the contents of the small bowl and the rest of the ingredients and stir to blend.

Note: To keep this recipe ketogenic I am leaving out the sugar.

10. Refrigerate, covered, for at least two hours.

11. Mix the olive oil, thyme, and pepper in small bowl. Mix well.

12. Cut the French bread into small cubes and toss in the oil mixture to coat.

13. Spread the bread cubes on a baking sheet and toast at 400º F for 10 to 15 minutes, until golden brown.

14. Serve the gazpacho garnished with the red onion. Serve the croutons on the side for those who wish to add them to their soup.

3 Comments

Filed under Soups

3 responses to “Karl’s Gazpacho

  1. Pingback: Jabberwocky Stew

  2. Pingback: Karl’s Spanish Turkey Meatballs | Jabberwocky Stew

  3. Pingback: Karl’s Tapas: Gazpacho (Cold Tomato Soup) | Jabberwocky Stew

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