It’s the perfect time of year to make Gazpacho, the Spanish spicy tomato based soup that is served cold. The green market is filled with great things, so feel free to improvise! The secret to this “unrecipe” is to puree the vegetables separately, so the texture stays chunky.
Gazpacho
Chop 2 red peppers, cored and seeded, 4 tomatoes, 1 red onion and 1 large seedless cucumber. Puree each one in a blender or food processor, and put into a large bowl.
Add 3-4 cloves of garlic minced finely.
Add ¼ cup of olive oil, and ¼ cup of white wine vinegar. Mix together and add tomato juice until it reaches the consistency of a thick, chunky soup (about ¾ of a bottle).
Season with coarse salt and pepper to taste.
Chill for several hours or overnight to allow the flavors to combine.
Enjoy!
photo: Glasshouse Images
Indigo jones 