Tomatoes, cucumbers and peppers are all here and this is the perfect time to make gazpacho! The ingredients are very simple and it’s a great way to practice your knife skills…If you prefer a smoother (or faster) gazpacho, you can chop all the veggies in the food processor. When I make gazpacho, I use different color tomatoes for beauty, variety of texture and also flavor.
So, make your way to the farm market or your back yard, make this and you’ll have a delicious snack, appetizer, lunch…
- 1 large cucumber, peeled, seeded and diced
- ½ onion, diced
- 2-3 cloves of really fresh garlic, minced
- 1 green pepper, diced
- 6# of ripe tomatoes- chop 4# in small pieces and save 2# for the blender
- ¾ cup tomato juice
- ¼ c mixed fresh herbs, finely chopped- I use parsley, dill and basil
- ¼ c good quality olive oil
- 1 t sherry vinegar
- 1 ½ t sea salt
- 1 t pepper
- Hot sauce to taste
- Put the diced cucumber, onion, garlic, green pepper and chopped tomatoes in a bowl.
- Pour the tomato juice in the blender with salt, pepper and 2# of set aside tomatoes. Blend until smooth and add to bowl.
- Add in the herbs, olive oil, vinegar and hot sauce. Stir together and adjust the seasonings.
- Keep the gazpacho in a glass container in the fridge. You can serve it immediately but I think it tastes best after the first day.