On the list of things I love to do in this world, “eat cold soup” is, well, not.
It doesn’t even make the short list.
And yet, here I am with 8 cups of gazpacho in my fridge and a yearning need for it in my belly.
Funny what spending a week in 95 degree weather with 100% humidity will do to a girl. Not to mention coming home and running up and down a half mile hill six times in a row in 80 degree weather.
All of a sudden, cold soup = nirvana.
That’s summer-induced math, plain and simple.
Then there’s also the fact that this is not just your ordinary, run-of-the-mill gazpacho. Oh, no no no!
This gazpacho right here is infused with Moroccan spices so that even though the temperature may be cold, it gives off an aura of warmth.
It’s kinda like Icy Hot. But for your taste buds. (Can you tell I’ve been running too much?)
And did I mention that it goes just about perfectly with melty cheddar cheese sandwiched between two slices of sourdough bread (otherwise known as grilled cheese)?
Because that’s the truth. I speak from experience.
So even if you think you’re not into cold soup, I highly advise you to give this a whirl. It’ll help make these hot humid summer days at least slightly more bearable. And it will make your taste buds happy. Win/win.
Moroccan Red Gazpacho
Serves 4, adapted from Cooking Light July 2012
- 2 slices whole wheat bread, torn into pieces
- 1/2 cup boiling water
- 1 tbsp olive oil
- 2 tbsp sherry vinegar
- 4 large ripe plum tomatoes, coarsely chopped (about 1 pound)
- 1 large red bell pepper, seeded and coarsely chopped
- 1 large cucumber, peeled, seeded and coarsely chopped (about 8 oz)
- 1/4 small yellow onion, chopped
- 2 cups tomato puree
- 1 cup cold water
- 2 tsp ras el hanout
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 2 tbsp chopped fresh cilantro
- Place the bread in a bowl with the boiling water. Let sit for 1 minute. Drain and reserve bread.
- Combine the bread, oil, sherry vinegar, tomatoes, bell pepper, cucumber, and onion in the bowl of a food processor. Pulse until almost smooth.
- Scrape into a bowl. Add the tomato puree along with the water, ras el hanout, salt, cumin, and cinnamon. Stir to combine. Cover and chill for 2 hours. Serve topped with cilantro.
I am submitting this to Souper Sunday which is hosted by Deb over at Kahakai Kitchen!