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.


*  adapted from Sticky Gooey Creamy Chewy
**serves 4
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
How To:
Roughly chop 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 of whirls to mix.  Pour over the chopped vegetables and mix.


(Visited 1,814 times, 1 visits today)
Tagged with →