What could be more bracing on a hot August night than a bowl of frigid   soup ?

Classic Gazpacho

Serves 6

For many of us , cold soup is synonymous with gazpacho , the “ liquid salad ” of southerly Spain . According to Clifford A. Wright , awarding winning cookbook generator , gazpacho spring up in the Spanish neighborhood of Andalusia , plausibly during the Middle Ages .

Gazpacho ’s endless variations include the plus of cucumber vine , gullible and xanthous tomatoes , green beans , black and white beans , even cauliflower ; others sport almonds , green grapes , or Citrullus vulgaris . closely all call for ail , peppers , vinegar , and olive crude oil .

The following gazpacho recipe is one that I have tweaked to please nearly every roof of the mouth . Not too thickset , not too thin , not too spicy , not too bland . If you favor a fierier sports stadium of soup , by all means add chili peppers , tomatillos , cayenne , or live sauce to the mix .

Traditional tomato - based gazpacho is made with scratch , soaked in olive vegetable oil , vinegar , and water . This formula arrest no gluten , but a few slices of area bread ( imbue , squeezed , and added to the food processor ) will definitely develop a thicker gazpacho . While I use V-8 juice , many recipe use more tomatoes and just a short water in lieu of the juice . If you favor a chunkier reading , swear out the vegetable very little or not at all .

Ingredients

3 cups V-8 succus                                                           1 Cucumis sativus

¼ loving cup Olea europaea oil                                                             ½ flushed Madagascar pepper

¼ cup red wine-colored vinegar                                             3 stalks celery

succus and rind of 1 lemon                                         2 tomatoes

1 teaspoon Worcestershire sauce                             5 light-green onions

2 cloves garlic                                                               6 sprigs Petroselinum crispum or coriander plant

1 teaspoonful common salt

¼ teaspoon paprika

Directions

Combine the liquidness and spices in a bowl and scramble to fuse well .   Finely chop vegetables in a nutrient processor and add to the soup base .   Stir well and refrigerate for at least 24 hour before serving .

Chilled Cucumber Soup

The 2nd soup , a cool down cucumber , is a variant of unripe gazpacho . Unlike most gazpachos , this soup contains dairy , give it a velvety grain . I have included it here to complement the definitive flushed gazpacho . Both soups may be garnish with fresh herbaceous plant , dice raw veggie , crouton , dour cream , or seafood ( crab and shrimp work well ) .

1 1/2 Syrian pound cuke

2 cups yogurt

2 cloves garlic

3 scallions , snowy and light-green voice

1 jalapeno , seeded and chopped

½ cup fresh herb , mixed ( slew , parsley , dill , tarragon , St. Basil , cilantro )

Juice and zest of one lemon

Salt to taste

This recipe is adapt from Melissa Clark , New York Times Cooking . Melissa sub buttermilk for the yogurt , and sherry or white wine vinegar for the lemon tree succus . She include the optional addition of two anchovy fillets .

Combine all element in a food processor and blend until tranquil , adjusting flavoring as needed . shiver for several minute or overnight . Melissa Clark suggests garnish the soup with tender kernels from one ear of clavus , and adding a drizzle of olive oil before help .

Resources :

http://www.cliffordawright.com/caw/food/entries/display.php/id/64/

http://cooking.nytimes.com/recipes/1014924-chilled-cucumber-soup-with-avocado-toast