Red Gazpacho (chilled tomato soup)

This is a tried and true recipe

2 lbs chopped fresh tomatoes with juices
1 red bell pepper, chopped
2 teaspoons sugar or agave syrup
1/4 teaspoon ground cumin
4 tablespoons cider vinegar or red wine vinegar
2 tablespoons extra virgin olive oil
1 cup cold water
1 small cucumber, chopped
1/2 small onion, chopped (green onions can be substituted)
salt to taste

garnish: finely chopped tomato, cucumber, red pepper, & croutons

Combine ingredients except garnish into blender or food processor and puree. Adjust vinegar & salt to taste. Refrigerate overnight or as long as possible; garnish just before serving. (adapted from the book The Best of Spain by Alicia Saacs.)

Simple homemade croutons

6 slices of any type bread (stale bread is fine)
1/4 cup olive oil
1 teaspoon each basil & oregano
salt to taste

Preheat oven to 350 degrees. Cube bread into desired size and toss into a bowl. Sprinkle seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 350 degrees for twenty minutes. Allow to cool. Place in an airtight container and these can be stored for up to weeks in this container. Feel free to experiment with seasonings.

(adapted from Frugal Momma’s test kitchen)

-- JillW - 29 Oct 2009