Summer Country Club Gazpacho
Summer was a wonderful time to work at the country club I was at in my early twenties. Within the historic converted 1800’s mansion there were several distinctive dining spaces including many outdoor areas. This chilled soup was always popular and the chef I worked with then usually made a batch every day to serve to the tennis players, those lounging poolside and those riding in the livery and stable areas.
6 juicy, reddest vine-ripened tomatoes, peeled, seeded and chopped
1 sm. red onion, very finely chopped
2 zucchini, peeled and chopped
3 cucumbers, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
3 ribs celery, chopped
1/4 c. fresh parsley, chopped
1 T. fresh cilantro, chopped
a dozen leaves fresh basil, chopped
2 T. chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 T. freshly squeezed lemon juice
2 t. sugar
6 or more drops of Tabasco sauce, to taste
1 t. Worcestershire
4-6 c. tomato juice (I like to use “V-8”)
salt & pepper to taste
Combine all ingredients. Buzz 2 to 3 c. of the soup slightly in a blender or food processer, to desired consistency, then stir back in with remaining cold soup. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to marry. Serve cold on the hottest of summer days.
