Go Gazpacho! Get back to roots with the peasant's soup | North Coast Journal

Go Gazpacho! Get back to roots with the peasant’s soup

Blend all these. Don’t put too much in the blender — start with about half full. Concentrate on liquefying the chunky stuff first. You will need to do it in batches, and mix them in a large bowl. Taste for seasoning balance, then chill until ready to serve, at least an hour.

Also chill the bowls in which you will serve it. Chilling the spoons as well is a nice added touch.

To make chunky gazpacho, slightly reduce the liquid ingredients. Then prepare and put into chilled bowls any combination of the following:

1 tomato, blanched quickly, peeled, seeded, and chopped
1 small zucchini or other baby squash, finely diced
1 sweet pepper or mild chile, roasted, seeded, peeled, and diced
1 bunch tiny scallions, finely sliced
2 slices good bread (if not in the broth), diced and fried in butter for croutons

Place bowls on the table and pour the cold soup over the mixture.

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