Summer In The City: Gazpacho de Los Angeles
Gazpacho de Los Angeles
Served mostly cold, gazpacho is a refreshing, tomato-based soup that originated in 17th-century Spain. It is ideal for hot summer days and very easy to make. Normally you would throw everything in a blender, add spices, and end up with a scarlet, savory smoothie. However, in this version from Christy Cowell, the vegetables stay minced or diced to give the soup a crunchy texture.
“The recipe is from the long-shuttered Velvet Turtle restaurant, which used to be in Downtown Los Angeles,” said Christy. “I always let it sit in the refrigerator for a few hours or overnight to let the baguette soak up the liquid. It is a wonderful combination, and I like to call it Gazpacho Panzanella.”
- Serves 6
- 5¼ cups tomato juice
- 3 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon chives, chopped
- 1 teaspoon herbs de Provence
- ½ teaspoon garlic, peeled, minced
- 2 teaspoons salt
- ¼ teaspoon black pepper, freshly ground
- 2 drops hot pepper sauce
- 1 green pepper, destemmed, deseeded, minced
- 1 small yellow onion, peeled, minced
- 1 cucumber, peeled, deseeded, minced
- 2 small jalapeño peppers, destemmed, deseeded, minced
- ½ loaf baguette, cut into ½-inch pieces
- Combine the tomato juice, olive oil, Worcestershire sauce, vinegar, chives, herbs de Provence and garlic in a large bowl. Season with salt, black pepper and the hot pepper sauce, and mix well.
- Place the pepper, onion, cucumber, jalapeño peppers and baguette in a large bowl, and pour in the tomato mixture. Stir, cover and chill completely.
For a vegetarian version, omit the Worcestershire sauce.