This dish demonstrates how each chef can put his own unique stamp on a gazpacho recipe. This particular gazpacho has distinctively Eastern undercurrents, as evidenced by the use of soy sauce, lo mein noodles, and rice vinegar. Not surprisingly, this blending of cultures yields delicious results!
Serves 6 to 8
1/4 cup (2 fl. oz) olive oil
1/4 cup (2 fl. oz) rice vinegar
6 ripe medium tomatoes, halved
1 medium cucumber
1 medium zucchini
1 medium green bell pepper seeded and chopped
1 cup (8 fl. oz) vegetable broth
2 teaspoons soy sauce
1/8 teaspoon Tabasco sauce
To garnish
Finely chopped scallions
Canned lo mein noodles
Process the olive oil, vinegar, half of the tomatoes, the cucumber, the zucchini, half the green bell peppers and 1/2 cup (4 fl. oz) of the vegetable broth in a blender or food processor and transfer to a large bowl.
Add the remaining vegetables and vegetable broth to the blender, process, and transfer to the large bowl.
Pass the contents of the bowl through a sieve (if you prefer you can dilute the mixture with water).
Add the soy sauce and Tabasco sauce, stir well, and refrigerate until chilled.
Immediately before serving, sprinkle the soup with the scallions and lo mein noodles.