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Gazpacho

Soups

from Boston Globe 6/20/2004

• 2 15oz cans diced tomatoes, ddrained
• 1/4 c olive oil
• salt and pepper
• 1 English cucumber, peeled, seeded and cut into 1-inch pieces
• 1/2 sweet onion, cut into 1-inch pieces
• 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
• 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• 1/2 cup cold water, or more to taste
• 1 pickling cucumber, finely chopped
• 1/2 pint cherry tomatoes, quartered
• 3 tbsp chopped fresh parsley

Set the oven at 425 degrees. In a 9x13-inch baking dish, spread the tomatoes. Sprinkle with the oil, salt and black pepper. Roast them for 20 minutes. Set aside to cool completely. In a food processor, combine the cucumber, onion, and red and yellow bell peppers. Work in on-off motions 3 times to chop them coarsely. Add the tomatoes and their juices and 1/2 cup of water. Pulse again 3 or 4 times to chop the mixture so it is slightly chunky. Taste for seasoning and add plenty of salt and black pepper (cold soups need more seasoning than warm ones). Transfer the mixture to a plastic container and refrigerate until ready to use. In a bowl, toss together the pickling cucumber, cherry tomatoes, and parsley. Ladle the gazpacho into bowls, sprinkle with some of the cherry-tomato mixture, and serve at once.