Gazpacho

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.

Yield: serves 4

Gazpacho

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A zesty and zippy gazapcho using the best of the summer's bounty.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 cucumber, halved and seeded, but not peeled
• 2 orange bell peppers, cored and seeded
• 4 large heirloom tomatoes
• 1/2 red onion
• 2 jalapeño 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

Instructions

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.
Chill.
Serve.
Eat.

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