Cooking Class: The cold reds

05.09.2011                      06.Elul, 5771

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Cooking Class: The cold reds

For a quick, light and refreshing meal, try versions of gazpacho, the famous cold tomato soup.

One hot day, when my mother-inlaw was visiting us, she suggested putting the Israeli salad I was making in the blender to make a cold soup. When she tasted the result, she had another suggestion: Add fresh mint.
That’s how our family’s Israeli gazpacho was born.
Spanish gazpacho is usually heartier than the one we make. In fact, wrote my friend Clifford A. Wright, author of Mediterranean Vegetables, gazpacho started as a bread soup with almonds, garlic, olive oil, vinegar and salt and “probably originated when Spain was part of the Islamic world in the Middle Ages.”…

LIGHT GAZPACHO

MEXICAN TOMATO SOUP WITH TORTILLA CHIPS