I love Gazpacho! I was first introduced to it when I traveled to Spain to visit one of my best friend's Shannon Willimas Frost when she was studying abroad . I was a little leery at first. A cold tomato soup., YUCK! However, to my surprise I fell in love! I thought I would share with you the process and the recipe for gazpacho.
Here are few of the ingredients used. Fresh summer produce is the best, a cucumber, red bell pepper, tomatoes, onion, cilantro, olive oil, vinegar, and tomato juice.
Chop each individual vegetable and chop in food processor, not pureed. Here are the tomatoes.
Here is what it will look like before you add the tomato juice, vinegar, and olive oil.
Then, Viola'!!!! I really hope all you will give Gazpacho a chance. It is fantastic. It is a little time consuming, but well worth it. Enjoy!!Gazpacho
2 cucumbers, peeled, seeded
1 red bell pepper, seeded
4 roma tomatoes or fresh from the garden
1 red onion
1/2 bunch of cilantro, chopped (i used more cilantro than parsley)
1/2 bunch of parsley chopped ( I used 1/2 of the 1/2 bunch)
tablespoon of minced garlic ( I used the one that is already in the jar!)
kosher salt (I used my sea salt grinder, enough to taste)
1/2 cup extra virgin olive oil ( I used pure olive oil)
3 cups of tomato juice
2 oz of cider vinegar
Chop each vegetable and remove seeds. Put each vegetable separately into a food processor fitted with at steel blade and pulse until it is coarsely chopped. Do not over process!
After each vegetable is processed combine in large bowl. In separate bowl combine, tomato juice, olive oil, and vinegar. Stir until completely mixed together then pour into vegetable mixture. The longer gazpacho sits, the more the flavors develop.
