Gazpacho with Yellow Onions
From: Kate, Madison, Connecticut, USA
Comments: Excellent all year round, a treat soup for those hot summer days!
Servings: 8 to 10
  • 6 large ripe tomatoes
  • 2 red bell peppers
  • 2 medium yellow onions
  • 2 large green onions
  • 2 large cucumbers
  • 1/2 cup [125 mL] red wine vinegar
  • 1/2 cup [125 mL] olive oil
  • 1 1/2 cups [375 mL] tomato juice
  • 3 eggs, slightly beaten
  • Pinch of Cayenne pepper
  • Salt and freshly ground black pepper
  • 1/2 cup [125 mL] freshly chopped dill
  • Rinse tomatoes; rinse, remove mambranes and seed red bell peppers; peel yellow onions, shallots and cucumbers.
  • Coarsely chop tomatoes, reserving juices.
  • Coarsely chop red bell peppers, yellow onions, shallots and cucumbers.
  • Into a bowl, whisk together red wine vinegar, olive oil, reserved tomato juice, canned tomato juice and beaten eggs.
  • Into a blender or a food processor fitted with a steel blade, puree vegetables into small batches, pouring in as much as needed tomato juice mixture to keep blades from clogging.
  • Do not puree until too smooth, as a gazpacho soup should be somewhat crunchy.
  • Stir in Cayenne pepper, salt and freshly ground pepper, to taste; stir in chopped dill.
  • Cover and refrigerate for at least 4 hours.
  • Just before serving, stir and check for seasonings; ladle into chilled soup bowls or mugs.