Monday, December 30, 2013

Old Gazpacho Soup (as served at Salmagundi, San Francisco)

found by Jonathan Sisk


1/2 cup olive oil
1/4 cup red wine vinegar
32 oz tomato juice
pinch cayenne pepper
1 tsp black pepper
1 Tbsp salt
8 whole tomatoes
4 cucumbers
2 red onions
3 bell peppers
1oz sliced almonds
3 cloves garlic, minced
Serves 6-8


Parboil tomatoes in boiling water until the skins begin to peel. Immediately remove from water and let cool.
Peel and dice the cucumbers into 1/2 inch size cubes and set aside.
Peel and fine dice the red onions and set aside.
Fine dice the bell peppers and set aside
Go back to the cooled tomatoes, peel and core and dice into 1/2 inch cubes and set aside
Whisk olive oil and vinegar together; add the tomato juice and seasonings and whisk well
Add all the set aside diced vegetables, sliced almonds and minced garlic cloves
Refrigerate overnight
Top with sour cream if desired