Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 6 Servings
Ingredients: 1 English cucumber, halved and seeded, but not peeled; 2 red bell peppers, cored and seeded; 4 plum tomatoes; 1 red onion; 3 garlic cloves, minced; 23 ounces tomato juice (3 cups); u00bc cup white wine vinegar; u00bc cup olive oil; u00bd Tablespoons kosher salt; 1 teaspoon freshly ground black pepper

By Leslie Blythe Soup, Spanish, Vegetarian Assembling, Mixing

July 13, 2015

My daughter, Grace, made this Gazpacho. It was her mission. Gazpacho is probably the last thing she would ever eat, which proved to be true. She never even tasted it. Gazpacho is a tomato-based soup traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho.

Prep: 15 mins
Yields: 6 Servings

Ingredients

1 English cucumber, halved and seeded, but not peeled

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 garlic cloves, minced

23 ounces tomato juice (3 cups)

¼ cup white wine vinegar

¼ cup olive oil

½ Tablespoons kosher salt

1 teaspoon freshly ground black pepper

Directions

1Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

2After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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