This seems to be the week of making dishes that I have always wanted to try. Gazpacho is something that I definitely did not want to eat as a kid and never thought I would want to eat it later. We age. We want to eat healthier and it is hot outside. So what exactly is Gazpacho. I looked up the origin. Gazpacho is a tomato based soup from the Southern Spanish region of Andalucia. Said more simply, it is a cold vegetable and healthy soup.
Ingredients (adapted from Ina Garten):
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
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. Enjoy!