Laura Stebbins
When the weather starts to warm up, you'll probably be in the mood to eat a little lighter. We visit Kettle Cuisine in Chelsea to get their recipe for a light and healthy summer soup. It's in ‘The Dish.'
Gazpacho
16 oz. can tomato paste
1 pint water
3 tsp. balsamic vinegar
3 tsp. apple cider vinegar
1.5 tbsp. pure olive oil
¼ lb Vidalia onion, peeled
½ lb cucumber, peeled
¼ lb green bell peppers
1/8 tsp. garlic, fresh chopped
½ lb tomatoes, fresh, deseeded
¼ lb red bell peppers
¼ lb yellow bell peppers
Salt
Tabasco
Black pepper, fresh ground
Croutons
Place tomato paste in a bowl and mix with water. Add balsamic vinegar, apple cider vinegar and olive oil. Mix well with wire whisk.
Dice vegetables into 1/4" pieces. Place all the diced onion, garlic, half of the green peppers and half of the cucumbers in a food processer/ blender and puree. Add the puree to the juice, then add the remaining diced ingredient.
Add salt, Tabasco, and black pepper to your own taste. Keep covered in a cool or moderately cold place. Marinate for about 1 hour, serve with either fresh crusty bread or croutons fried in olive oil.
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