I can not recall if I have ever had Gazpacho and was a little reluctant to try it. I always thought soup was to be served hot. I figured what do I have to lose by making this recipe, except a few veggies and maybe 1/2 hr of my time. My oldest son actually came in the kitchen to help me out. He just wanted to push the buttons on the food processor.
I truly liked the Gazpacho. I thought the texture would bother me with small chunks of veggies but it didn't.
I think tomorrow night's dinner will be Gazpacho and sandwiches. Something easy before a scout meeting.
Gazpacho
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
