Betty Crocker Cookoff

Moving on to.....Gazpacho

Since Connie primarily eats vegetables (and some seafood), gazpacho is one of her favorite Spring/Summer dishes.  After the rhubarb debaucle, we decided to work with something we know and love:  tomatoes!

Now, for a quick history lesson on the origins of gazpacho:

This popular soup from the Andalusian area , (an autonomous community of Spain), mostly known now for being served cold, has many different influences from Greece and Rome, but also from the Moor's and Arab culture.

The original soup was blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added.

This soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold. It is often served heated in certain regions in Spain.

Now Gazpacho has become a generic term for a cold soup that has a vegetable or fruit base or both , that has similar spices to the traditional.

While it was common for Roman soldiers to carry dried bread, garlic and vinegar to make the basics of this early soup, it was Christopher Columbus who changed the dynamics of gazpacho.  Christopher Columbus probably took this soup with him on his voyages from Spain. When he brought back tomatoes, cucumbers and different peppers that is when the soup evolved to it's present state.

Now all kinds of things are added such as watermelon and cantaloupe.

Betty's Gazpacho (prepared by Bruce) from her 1988 cookbook:

1 1/2 cups tomato juice

  1/2  cup chopped cucumber

  1/2  cup chopped green pepper

  1/2  cup chopped onion

     2  tablespoons lemon juice

     1  tablespoon vegetable oil

  1/2  teaspoon salt

  1/4  teaspoon red pepper sauce

     2  tomatoes, chopped

  

Accompaniments:  About 1/2 cup each chopped cucumber, green pepper and onion and 1 cup seasoned croutons

Place all ingredients except Accompaniments in blender container.  Cover and blend on medium speed until smooth.  Cover and refrigerate at least 4 hours.  Serve with Accompaniments.  8 appetizer servings.  65 calories per serving.

 

 

The Challenger's Version (prepared by Connie):

As shown in the recipe

Makes six servings.

Ingredients

• 2 Roma (plum) tomatoes, quartered
• 1 large cucumber, peeled and halved
• 1 onion, peeled and halved
• 1 cup green bell pepper, diced
• 1 (4 ounce) jar diced pimento peppers, drained
• 2 (12 fluid ounce) cans tomato juice
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon hot pepper sauce
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup croutons
• 1/4 cup chopped fresh chives

Directions

1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
4. Mix remaining chopped tomato, cucumber, onion and green bell pepper with the pureed vegetables. Serve soup in chilled bowls, garnish with chives and croutons as accompaniments.

Nutritional Information

Amount Per Serving  Calories: 167 | Total Fat: 12.9g | Cholesterol: 0mg

One more important thing to know:  According to our research, if you need to have a beverage with gazpacho, then there is too much salt in the recipe.

 

So...who do you think will win this week's Gazpacho Cook-off????