Good Gazpacho
What do you like to eat in the dog days of August?
I don't like anything heavy. Preferably vegetarian and light.
This cold tomato and vegetable soup, also knows as gazpacho, is perfect for hot summer nights on the patio with a hunk of bread.
It is also great as a salsa for shrimp cocktail.
It's Ina's recipe, so you know it's good.
I used different color peppers to make it more colorful.
Gazpacho:
1 hothouse cucumber, halved and seeded, but not peeled
1 red bell pepper, 1 yellow pepper, cored & seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups of tomato juice (I used low sodium)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 tsp black pepper
I added 1 jalapeno pepper, seeded and diced for some heat (optional)
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7HbfGU_FglUH75f7S8exNP_Zq2e_s9hr1cKGEuZ_29Pqhadtht2CXem8q7bmd6QnNuqo64-FWlA3Jz5JALgsjiZ21Vf3qRsC2G7FOxoufX4sRtL37FVQ6bBl3Infccndh7SWroxoAmc/s400/gazpacho2.jpg)
Enjoy and stay cool.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments