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!
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 the Tabasco sauce, stir well, and refrigerate until chilled.
Immediately before serving, sprinkle the soup with the scallions and lo mein noodles.
Traditional Gazpacho. This is the most traditional and basic gazpacho recipe. If you've never tried gazpacho before, you should start by this one to appreciate the subtle differences amongst the different recipes we offer.