At some point this summer, you will look in your crisper and realize you have all the ingredients for the perfect summer meal: Gazpacho. This recipe from the Joy of Cooking is easy to make and can be adapted depending on what vegetables you have available. Serve for lunch or add a side of thick crusty bread to make a light dinner.
1 medium cucumber, peeled, seeded, and coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small onion, coarsely chopped**
⅓ cup packed fresh parsley leaves
2½ pounds ripe tomatoes, peeled, seeded, and coarsely chopped
1 cup tomato juice
¼ cup red wine vinegar
3 Tablespoons olive oil
2 cloves garlic, minced**
1 fresh jalapeño pepper, seeded, minced, or a dash of hot pepper sauce (optional)
** When these ingredients are fresh and raw they can add quite a punch! You can add more or less to taste.
- Place the cucumber and sweet bell pepper in the food processor. Finely chop, but do not puree. Remove to a large bowl.
- Place the onion and parsley in the food processor and finely chop. Add to the bowl.
- Finely chop the tomatoes in the processor and remove to the bowl.
- Add the remaining ingredients to the bowl, stir well and refrigerate at least two hours.