Clear Gazpacho

So, Wikipedia told me that Gazpacho is basically just a cold tomato soup. Spanish origin. I've got this straight from Vogue 1996. Well, let's get on with the recipe. 

Clear Gazpacho [serves 4]

You will need:

8 beefsteak tomatoes/

1 tbsp salt/

1 firm avocado peeled and diced/

24 yellow teardrop tomatoes, halved/

1/2 cucumber peeled, seeded, and diced/

4 tsp olive oil/

1 tbsp lemon juice/

salt and freshly ground pepper to taste/

chives, cut diagonal.

The preparation:

- Blend the beefsteak tomatoes and salt together in the food processor.

- Tie the contents in a muslin and allow the tomato water to drip through overnight. Chill in the refrigerator [not you, the tomato water!].

- Toss the avocado, teardrop tomatoes, cucumber, zucchini and plum tomatoes [but the ingredients didn't even mention these?] with olive oil, lemon juice, and add salt and pepper to taste.

- Add the vegetables to the tomato water [which I guess you collect from the overnight dripping] and stir in with chives.

- Serve chilled.

Sounds like a classy but easy entree! I'm still unsure if I'll actually make this for my dad's - and gran's - birthday, but I like the fact that it's now on my blog, and I can access it anytime I want.

And thank you, Sarah, for following me! :)