It’s summertime and the only soup we think about is gazpacho. Gazpacho originated in the Andalusia area of southern Spain. Its base consists of tomatoes that are pureed and mixed with other vegetables and seasonings.
You can serve it as a starter or a meal.
In this recipe, the tomatoes are roasted, which deepens their flavor. But if you like, you can simply puree fresh tomatoes or even use canned. Look for tomato or vegetable juice labeled low- or reduced sodium. This has plenty of flavor without adding more salt.
Today’s recipe is best chilled to meld the flavors. But if you’re in a hurry, it’s just as good served once you make it.
CRAB AND CHILI PEPPER GAZPACHO
6 large tomatoes, cored, halved and seeded
1 thick, stale piece sourdough bread
1 medium sweet onion, cut in wedges
4 cloves garlic, peeled
1 medium cucumber, peeled, seeded, coarsely chopped
1 medium bell pepper (yellow, red or green) seeded, coarsely chopped
2 medium jalapeño peppers, seeded and cut up
2 cups favorite vegetable juice (regular, hot or spicy)
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. sugar, or more as needed
Salt and black pepper to taste
2 cans (6 oz. each) canned crabmeat, drained, flaked and cartilage removed
Chopped fresh chives for garnish
Preheat the oven to 425 degrees. Place tomatoes (cut sides up), onion and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off skins.
Soak the bread slice in water for several minutes and squeeze out excess liquid.
Place tomatoes and bread in food processor and process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet bell pepper and chili peppers in food processor. Cover; pulse until chopped to desired consistency.
Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, salt and black pepper to tomato mixture. Stir to combine. Cover and chill at least 8 hours or overnight.
Spoon gazpacho in bowls. Top with crabmeat. Sprinkle with chives.
Makes 8 servings.
Notes: You can use more jalapeño, or a hotter pepper for a spicier version. Adapted from Better Homes and Gardens magazine, July 2009 issue.
