h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

The diameter of Gazpacho soup is directly
related to the circumference of the bowl that it resides in.

Good point. It is also the most foul concoction that I have ever come across (found it in the States of course) and it makes me SO glad that I live in Ireland and don't need "refreshing" soups. Just the hot ones for me!

Maybe it was just a really ucky version of it. I have tasted some really horrible ones too. Americans making spanish dishes sounds distinctly dodgy... But it can be really delicious..honestly!

Well, I think that soup should be hot, and I'm sticking to that! Well, I suppose that I don't really like soup as a whole. And Gazpacho would never catch on in Ireland, seeing as it's for refreshing yourself on a hot day or something. And we all use beer for that! On our ONE hot day of the year that is anyway...

I love soup- stews - anything like that. Ever tried vichysoisse soup? Cold leek and potato, nice hot or cold. Very nice. I don't like tinned soup much though. Must be freshly made. Other than Heinz tomato soup which is rather tasty...especially with cheese grated on the top.....

Here's a really nice variation using jicama instead of bread:

4 large evenly shaped jicama (about 2 pounds each)


2 1/2 pounds tomatoes (about 9 medium), quartered

1 large cucumber, peeled, seeded and diced (about 1 1/4 cups)
2 medium tomatoes, peeled, seeded and diced (about 1/2 cup)
1/2 cup minced green onions (about 4 small)
2 tablespoons strained fresh lime juice
1 serrano chili, seeded, deveined and minced
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground pepper

2 tablespoons minced fresh cilantro, parsley or chives
Minced, seeded and deveined serrano chilies
4 fluted lime slices

Peel jicama and hollow out to form “soup bowls” with about 1-cup capacity. Dice enough of scooped-out jicama to measure 2 cups. Transfer to large bowl, reserve remaining jicama for another use. Cut scalloped edge on jicama bowls and carve decoratively if desired. Trim bottom to flatten, if necessary. Wrap jicama bowls in plastic. Refrigerate 8 hours or overnight.
Puree 21/2 pounds tomatoes in processor. Strain through fine sieve into large bowl to eliminate seeds. Add chopped jicama, cucumber, diced tomato, green onions, lime juice, chili, garlic, Worcestershire and salt to puree. Season with pepper. Cover and refrigerate at least 8 hours or overnight. (If preparing I day ahead, do not add garlic and green onion more than 8 hours before serving.)
Taste and adjust seasoning. Pour soup into jicama bowls. Sprinkle with
cilantro and chilies. Garnish with lime.