As the temperature reaches 100 degrees I am making as many light, healthy and easy meals as possible. Today I made a delicious cold tomato soup recipe that is based on my traditional gazpacho recipe but it has been enhanced with Indian spices that I roasted before adding to the soup to bring out the unique flavors that the spices acquire when heated. The spices are a custom blend of mustard seeds, cumin, coriander, cardamom, cinnamon and cloves. The flavors develop on your palate as you taste the soup. At first you taste the cumin followed by the cinnamon and ending with the cloves. The flavors blossom just like the flavors in a fine wine or whisky.
Making this recipe is very simple. Just chop the vegetables, roast the spices and mix. All of the work is done in a food processor so it is ready in no time at all. The hardest part of making my Spiced Gazpacho recipe is to let it chill in the refrigerator long enough to let the spices develop. I tend to sneak a bowl for myself as soon as everything is mixed together.
I have created this recipe so it is not hot from the chiles. I used just half of a Serrano pepper with the seeds removed and 1/4 teaspoon of red chile powder. You might enjoy doubling these ingredients to have a bit of heat to your soup. Adding more heat is a great way to bring out more flavors.
I hope you enjoy it as much as we do. I serve it with fresh baguettes or focaccia that can be dunked into the soup. It is great as the main course for lunch or as a starter for dinner.
Summer Spiced Gazpacho
6 large Roma tomatoes, cored
1 hothouse cucumber
1 red bell pepper, cored and seeded
1/2 Serrano pepper, seeded
1 small red onion
1/4 cup olive oil
2 tsp red wine vinegar
1 cup tomato juice
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/2 tsp paprika
1/4 tsp red chile powder
chopped cilantro, for garnish
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1. Roast the Seasoning spices in a small dry skillet over low heat. When the aroma starts to rise after a minute or two, remove from the heat and let cool.
2. Coarsely chop the tomatoes, cucumber, bell pepper, Serrano pepper, garlic and red onion.
3. Put the tomatoes, cucumber, and bell peppers separately into the food processor and pulse until evenly chopped. Chop the tomatoes finer than the other vegetables. Transfer each vegetable to a large bowl after processing.
4. Put the Serrano pepper, garlic and onion together in the food processor and pulse until finely chopped. Add them to the bowl. Stir to blend.
5. Add the olive oil, vinegar, tomato juice, salt, pepper, paprika, chile powder and the roasted Seasoning spices. Add more tomato juice if a smoother texture is desired. Mix well then refrigerate for a few hours. Garnish with a bit of freshly chopped cilantro before serving.