Gazpacho
Alyson Stringer (originally from Bon Appétit, Feb 1997)
1 clove garlic, chopped
1/2 small red onion, chopped
1/2 red bell pepper, deseeded, chopped
1/2 green bell pepper, deseeded, chopped
1 cup cucumber, peeled, deseeded, chopped
3 cups tomato juice
1 Tbsp extra virgin olive oil
1 tsp white wine vinegar
1/2 tsp sea salt
1/4 tsp ground black pepper
Tabasco pepper sauce, optional
There are about as many gazpacho recipes as there are Spanish cooks. This is a quick version which requires little effort, but produces an authentic result. This cold soup is delicious and refreshing — a perfect summertime meal served with bread. I fix this for boat days and serve it alongside sandwiches in small cups. (Aug 2007)
1 clove garlic, chopped
1/2 small red onion, chopped
1/2 red bell pepper, deseeded, chopped
1/2 green bell pepper, deseeded, chopped
1 cup cucumber, peeled, deseeded, chopped
3 cups tomato juice
1 Tbsp extra virgin olive oil
1 tsp white wine vinegar
1/2 tsp sea salt
1/4 tsp ground black pepper
Tabasco pepper sauce, optional
Place all ingredients in a food processor or blender and process until smooth. Chill in the fridge until you’re ready to serve.
If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and flavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (a little labor-intensive, which is why I prefer to use good-quality tomato juice).
NOTE: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20 minutes, and up to a day ahead.