For someone who doesn’t eat a lot of vegetables, I sure love gazpacho in the summer. I like mine fairly simple, without a lot of spice so the freshness of the summer harvest shines through.
2 lbs tomatoes
2 medium or 1 large cucumber
1 green bell pepper
1 small onion
1 large garlic clove, chopped fine
1/2 cup olive oil
1/4 cup sherry vinegar
1 cup V-8 or tomato juice
1 teaspoon salt
Wash the tomatoes and cut small x’s in both ends. Place in boiling water for 2 minutes. Remove to an ice water bath. Peel off skin, core and quarter.
Peel cucumber, scoop out the seeds with a spoon and cut into chunks. Core the bell pepper and cut into large peices. Remove the pappery skin from the onion and quarter.
Combine tomatoes, cucumber, bell pepper, onion and garlic in a food processor and pulse several times. Scrape down the sides with a rubber spatula.
Slowly drizzle the sherry vinegar, olive oil, salt and V-8 or tomato juice and pulse until desired consistency.
Chill for several hours or overnight. Flavor intensifies the longer it sits, so taste for seasoning before serving. Serve with fresh bread.
Michelle made the bread to go with our meal.
And, no this doesn’t count as a salad as there is no lettuce!