BECKER GAZPACHO
About 12 cups; 6 to 8 servings

This old favorite is what happens when a Spanish soup is invited to a midsummer house party in the Midwest. It is inauthentic, chunky, and delicious.

Combine in a large stainless steel bowl:

  • One 46-ounce can tomato or tomato-vegetable juice
  • One 10 ½-ounce can condensed beef consommé, undiluted
  • 2 tablespoons lemon or lime juice or red wine vinegar, or to taste
  • 2 tablespoons chopped basil
  • (2 tablespoons minced thyme)
  • (1 tablespoon soy sauce)
  • 2 garlic cloves, minced
  • ½ teaspoon hot pepper sauce

Add to a food processor:

  • 1 cucumber, peeled, seeded, and coarsely chopped
  • 3 large carrots, cut into chunks
  • ½ small head red cabbage, cored and cut into chunks
  • 2 celery ribs, cut into chunks, or 1 bunch watercress, tough stems trimmed and chopped
  • ¼ cup chopped parsley (omit if using watercress)
  • 1 bunch green onions or 1 medium onion, cut into 1-inch chunks
  • (½ red or green bell pepper, cut into chunks)

Process until finely chopped (do not puree) and add to the bowl with the tomato juice. Season to taste with:

  • Salt and black pepper

Cover and chill until very cold, 1 to 2 hours. Taste and adjust the seasonings as needed. Serve in chilled bowls, topped with:

  • (Croutons)
Own a physical copy? Find this recipe on page 108.

Stocks and Soups