Makes 4 servings.
This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.
INGREDIENTS:
4 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
3 garlic cloves, coarsely chopped
1/3 cup sun-dried tomatoes in oil, cut into pieces
1½ pounds ripe tomatoes
1½ cups tomato juice
Kosher salt
Freshly ground pepper
Kirby cucumber, diced (See Note)
Bell pepper, seeded, diced
Snipped chives with scissors
PREPARATION:
Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.
Add the sun-dried tomatoes.
Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.
Puree in a Vitamix until silky and smooth. Adjust the seasoning with salt and pepper.
Chill and garnish with the cucumber, bell pepper and chives.
NOTE:
I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.
