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FAVORITE GAZPACHO

Recipes courtisey of Living Plate. Visit at LivingPlate.com. See ad on page 35.
  • 2 hothouse cucumbers, seeded and chopped but not peeled
  • 3 red peppers, cored, seeded and chopped
  • 8 tomatoes, mixed heirloom, chopped
  • 1 small red onion, chopped
  • 6 garlic cloves, minced or pushed through garlic press
  • 6 cup quality tomato juice
  • ½ cup sherry vinegar
  • ½ cup quality extra virgin olive oil
  • sea salt to taste
PREP:

Roughly chop cucumbers, peppers, tomatoes, onion, and garlic.

MAKE:

  1. Run each vegetable through food processor until finely chopped but not pureed. After each vegetable is processed, place in a large bowl and mix in balance of ingredients.
  2. Chill for at least 4 hours or overnight. Puree ½ of the soup and add back to bowl. Ladle into bowls and finish with some fresh herbs before serving.
Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.
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