Chilly Soup for Sunny Days

It's warmed up considerably these last few days here in Los Angeles....perhaps hinting at hot summer days to come?  Keeping my fingers crossed that it won't get too hot - I have no air conditioning!

In either case, this Gazpacho recipe has become a staple for us on hot nights.  We generally make a huge batch and it lasts us the whole week.  It's cold, refreshing, tomato-goodness in a bowl. It's such a great dish to make on hot days - full of vegetables so you can get your nutrients, and no laboring in a hot kitchen to get it.  I realize that there are many different ways to make Gazpacho and everyone has their preferences, but this recipe really hits the spot for me.  All the vegetables are blended into a consistency that's just right, and the acidity of the tomatoes and vinegar makes my mouth pucker in happiness :)

If anyone has had the amazing Gazpacho over at the cafe Le Pain Quotidien, I have to say that this recipe will give you something close to that.  I wanted to garnish with some avocado and mango slices but unfortunately I didn't have any on hand this time around.

Gazpacho

adapted from Epicurious

Ingredients:
Serves  8


1 egg
2 cups chopped fresh plum tomatoes
1/2 cup chopped red or yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
2/3 cup olive oil
Juice of 1/2 lemon
2 cups beef broth (optional) *you can also use veggie broth 
1/4 cup red wine vinegar
1/4 cup minced parsley
1 teaspoon dried oregano
2 tablespoons Worcestershire
2 cloves garlic, finely chopped
1 46-ounce can tomato/veggie juice *I highly recommend R.W. Knudsen's Organic Very Veggie
1/2 cup panko crumbs
Tabasco, to taste

Directions:

1) Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.

2) In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.

3) Sprinkle garlic with a pinch of salt, and set in bowl.

4) When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.

5) Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs.  With an immersion (stick) blender, blend everything until fairly smooth.

6) Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for a few hours and serve. 

*The flavor gets better as it sits, so this soup can be kept in the fridge for up to a week!

*The type of tomato/veggie juice you use for the soup can really affect the flavor - I strongly recommend the kind that I used for this : R.W. Knudsen's Organic Very Veggie