Gazpacho
Servings: 10
Ingredients
- 4 cups ripe tomatoes cored & diced 1/4"
- 2 cups red bell pepper 1/4-inch dice
- 2 cups cucumbers seeded & diced 1/4"
- 1/2 cup Vidalia onion minced
- 2 medium garlic cloves minced
- 2 teaspoons table salt
- 1/3 cup sherry vinegar
- freshly ground black pepper
- 5 cups tomato juice
- 1 teaspoon hot pepper sauce
- 8 ice cubes
- extra virgin olive oil for serving
Instructions
- Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt,
- vinegar, and pepper in a large (at least 4 qt.) nonreactive bowl. Let
- stand until the vegetables just begin to release their juices, about 5
- minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice
- cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours
- and up to 2 days.
- Adjust the seasonings with salt & pepper and remove and discard any
- unmelted ice cubes. Serve cold, drizzling each portion with a 1 teaspoon
- extra virgin olive oil and top with desired garnishes: extra vegetables
- as in soup, garlic croutons, chopped pitted black olives, chopped
- hard-cooked eggs, finely diced avocados, grated sharp cheddar cheese &
- sour cream.
Notes
NOTES : Use approximately 3 ripe medium tomatoes, 2 medium red bell peppers, 2 small cucumbers (l lb.), one peeled and the other with
skin on, and 1/2 small Vidalia onion.
Welch's tomato juice is good for this recipe. Recipe By: Cook'sIllustrated.com
Serving Size: 10
skin on, and 1/2 small Vidalia onion.
Welch's tomato juice is good for this recipe. Recipe By: Cook'sIllustrated.com
Serving Size: 10