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.)
Red pepper sauce, such as Tabasco, to taste
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