Gazpacho

   
 

Ingredients:
There are hundreds, probably thousands of gazpacho recipes: green, red, and white; smooth and chunky; thick and thin. This version evolved over many years to be my standard. This recipe makes enough for several meals, and the vinegar ensures that it keeps superbly.

Please note that gazpacho recipes are flexible; a little more or less of most ingredients won’t matter – just be careful with the hot stuff.

3 cups (3 very large) peeled, cored, and coarsely chopped tomatoes.
1/2 cup (2 large) peeled, chopped cucumbers
1 red, green or yellow pepper, peeled and seeded.
1 clove garlic
1 medium sweet onion (in a pinch, a regular yellow onion will do.)
1/2 cup red wine vinegar
Tomato Juice to taste
3-4 tablespoons extra-virgin olive oil
2 slices bread (This is the place for plain white or wheat bread. Fancy artisan breads would be wasted.)
salt
Red pepper sauce, such as Tabasco, to taste

Preparation:
Put everything in a blender of food processor. You may have to do this in batches. The gazpacho is usually better the second day as the flavors mellow. If possible, don’t make judgments on the amount of vinegar until the second day; I often add more at that point.

 

 




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