If fresh tomatoes aren’t in season in your area, you can summon up some (almost) summer freshness by using canned tomatoes in this gazpacho.
2 large cans whole tomatoes in juice
1 large cucumber, peeled, seeded, roughly chopped
1 medium green pepper, seeded and roughly chopped
1 small onion
2 garlic cloves
1/4 cup red wine vinegar
3 Tbsp. good extra virgin olive oil
hot sauce, to taste
salt to taste
Finely chop the cucumber and green pepper in a food processor or blender. Remove to a large bowl. Roughly chop the onion and place in the food processor. Pulse until it is finely chopped, but not pureed. Remove to the large bowl.
Add the tomatoes with their juice and the garlic cloves to the food processor. Pulse until the tomatoes are almost pureed and the garlic is finely chopped. Pour into the bowl with the other veggies. Add the vinegar, olive oil, hot sauce and salt.
Chill the soup for several hours to blend the flavors. Best eaten the day it is made.
Makes about 6 cups.
Adapted from a Joy of Cooking recipe.
my mom is going to love this… gazpacho is her fav.
oops- rakel is really liz.
i didn’t even know what gazpacho was! How sad is that? I am going to try it this weekend ~
sounds (and looks) delish!
I love it, but never made it. Thanks!