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- Prep Time:
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- Serves:10
This cool yet hearty gazpacho makes for an elegant summer “cocktail” appetizer when served in goblets or champagne flutes.
Why try? This flavorful chilled soup, served on an oppressively hot day, has been known to lower one’s personal heat index.
Foodie Byte: Gazpacho is best when prepared from vine-ripened tomatoes that are at their peak of freshness in late summer or early fall.
Ingredients
- 2 hot house cucumbers, halved and seeded, but not peeled
- 1 red bell pepper, cored and seeded
- 1 yellow bell pepper, cored and seeded
- 10 plum tomatoes
- 2 red onions
- 7 garlic cloves, minced
- 1 – 48 ounce tomato juice
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Preparation
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1Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
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2After each vegetable is processed, combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill 4 hours before serving.
Additional Info
Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.
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