When ceviche marries gazpacho
This mouth-watering cold soup is perfect for celebrating spring and summer tomatoes. Somewhere between a gazpacho and a ceviche, this recipe is quick to prepare. Just remember to allow several hours to chill. Take advantage of backyard or farmer's market tomatoes, be sure to use a great olive oil and Jerez vinegar. I use a combination of larger hand-chopped vegetables and finer food processor-chopped vegetables to create texture and depth. I recommend pre-chilling individual glass serving bowls for a frosty presentation. Make a big batch because you will want to eat it again the next day. You can double or triple the recipe for a large group.
This soup combines the best of gazpacho and ceviche. Use vine-ripened tomatoes to celebrate the warm weather with this chilly soup.