Gazpacho is a Spanish soup that is tomato based with raw vegetables. Gazpacho is widely consumed throughout Spain as well as Portugal, where it is known as gaupacho. It is mostly consumed during the summer months when one is looking for a refreshing soup.
Last week when Lenny was traveling I got a mad craving for gazpacho. I have not had it in years nor have I ever found a recipe that I really like. Since most of our cookbooks are still packed away, I decided to send out a “tweet” looking for a recipe. My friend Susan was quick to respond with her take on an
Ina Garten recipe. I immediately went to the market, came home and made this very delicious recipe. It was great the first day and even better the 2nd and 3rd, it made a wonderfully light lunch rest of the week.
Recipe: Gazpacho
(printable version)
1 cucumber, halved and seeded, but not peeled
2 orange bell peppers, cored and seeded
4 large heirloom tomatoes
1/2 red onion
2 jalapeno, split in half and seeded
2 garlic cloves, minced
24 ounces tomato juice
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1/4 cup good olive oil
kosher salt, to taste
freshly cracked black pepper
Roughly chop the each of the vegetables. Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped, do not over process! After each vegetable is processed, combine them in a large bowl . Add the garlic, tomato juice, vinegar, lime juice, olive oil, salt, and pepper into the food processor and give it a couple whirls to mix. Pour over the chopped vegetables and mix. Chill. Serve. Eat
3 comments