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gazpacho
Makes about 3 quarts, serves 8-10
3 ripe beefsteak tomatoes (~1.5 lb) cored and cut into 1/4 " cubes
2 small red bell peppers, cored, seeded, cut into 1/4" cubes
2 small cucumbers, one peeled, one skin on, seeded and cut into 1/4" cubes
1/2 small sweet (vidalia, maui, walla walla) onion, or 2 large shallots,
peeled and minced (1/2 cup)
2 med garlic cloves, minced
2 teaspoons salt (or to taste)
1/3 cup sherry vinegar (or to taste) or white wine vinegar
Ground black pepper
5 cups tomato juice (Welch's strongly preferred brand)
8 ice cubes
Hot pepper sauce (optional), extra-virgin olive oil and garlic
croutons for serving
Combine tomatoes and their juices, all veggies, salt, pepper,
vinegar in a large non-reactive bowl. Let stand till veggies start
releasing their juices (about 5 min). Add tomato juice and ice
cubes, cover tightly and refrigerate to blend (4 hours or more).
Adjust seasoning and serve with garnishes.
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Gazpacho 27