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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 10 |
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I don't remember where I got this recipe (Cook's Illustrated?) but it's a great basic gazpacho. This soup is very simple; after all the chopping you can just toss everything in a bowl and mix. It's best served with thick, crusty bread. This recipe makes A LOT- but it's even better the next day! Ingredients:
3 medium tomatoes, diced |
2 small red bell peppers, diced (about 2 cups) |
2 small cucumbers, one peeled one not, both diced (about 2 cups total) |
1/2 small sweet onion (i.e. vidalia) |
2 garlic cloves, minced |
2 teaspoons salt |
1/3 cup sherry wine vinegar (i've also used apple cider vinegar) |
ground black pepper |
5 cups tomato juice |
1 teaspoon tabasco sauce (optional) |
8 ice cubes |
extra virgin olive oil, for serving |
Directions:
1. Combine the tomatoes, peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in a large bowl. Let stand about 5 minutes. Stir in tomato juice, Tabasco, and ice cubes. Cover tightly. Refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Serve cold. Adjust seasonings with salt and pepper and remove any unmelted ice cubes. Drizzle each bowl with extra-virgin olive oil.
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