This version of a classic Andalucian soup with a tomato base is given new reach with the addition of loads of fresh blueberries. With just enough extra garlic and the use of rye bread for its faint licorice tang, this gazpacho is sure to please kids and grownups alike!
Ingredients:
1 pound hothouse tomatoes
2 garlic cloves, minced
1 tsp. olive oil
1 cucumber, peeled and diced
1 tbsp. lemon juice
1 slice rye bread
3 cups blueberries (preferably fresh picked)
2 tbsp. basil leaves, finely chopped
2 garlic cloves, minced
1 tsp. olive oil
1 cucumber, peeled and diced
1 tbsp. lemon juice
1 slice rye bread
3 cups blueberries (preferably fresh picked)
2 tbsp. basil leaves, finely chopped
To Make:
Heat
broiler. Place tomatoes
on a roasting pan and broil for about ten minutes, until skins begin to peel
and the tomatoes are very soft. When
cooled, place tomatoes in a food processor and blend with the garlic, olive
oil, cucumber, lemon juice, and bread.
Puree until the mixture is very smooth. Next, pour the soup into a large pot, and add the blueberries and basil. Stir well to combine, and chill the soup for
at least three hours before serving.
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