Gazpacho
3 large, ripe tomatoes (about 1 1/2 pounds), cored and quartered
2 red bell peppers, stemmed, seeded, and chopped coarse
2 cucumbers, peeled, halved, seeded, and choppe coarse
5 cups tomato juice
1 onion, minced
1/3 cup sherry vinegar
2 cloves garlic, minced
1/2 teaspoon Tabasco
1/4 cup minced fresh parsley or cilantro
Pulse the tomatoes in a food processor until finely chopped, about 12 pulses. Transfer to a large bowl.
Pulse the bell peppers and cucumbers until finely chopped, about 15 pulses. Add to the bowl with the tomatoes.
Stir in the tomato juice, onion, vinegar, garlic, Tabasco, and 1 teaspoon salt. Cover and refrigerate for 2 hours.
Ladle into chilled bowls and sprinkle with the parsley. Can drizzle with extra-virgin olive oil if desired.
1 comment:
I like to cook the tomatoes and half the vegetables. Gives it a smoother, rounder flavor. Use the other half of the vegetables for a garnish.
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