The Recipe That Makes Summer for Me (Spoiler alert- It’s Gazpacho!)

It’s not really summer for me until I make Gazpacho. Is this one “authentic authentic?” No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I’ve made it pretty much every summer since? It’s light, pretty dang healthy, and seriously addictive. Let me know if you make it!

GOURMET DELIGHTS GAZPACHO

It’s not really summer for me until I make Gazpacho. Is this one “authentic authentic?” No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I’ve made it pretty much every summer since. It’s light, pretty dang healthy, and seriously addictive. Let me know if you make it!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Soups and Salads

Ingredients Method

Ingredients

  

1x2x3x?

• 1 whole cucumber seeded peeled if tough skinned
• 1 whole green bell pepper
• 3 cloves garlic or to taste
• 1/2 yellow onion
• 16 ounces good quality canned tomatoes
• 2 Tbs tomato paste
• 3 Tbs olive oil
• 2 Tbs red wine vinegar
• 1 Tbs lemon juice
• 1 Tbs Worcestershire sauce
• 1 1/2 tsp salt
• 1 tsp Tabasco sauce or to taste
• Fresh cracked black pepper to taste
• 1/12 cups V-8 juice

Method

 

1. Place first 4 ingredients in the bowl of a food processor. Don’t puree but gently pulse. Remove to a large covered bowl or jar.
2. Pulse next 6 ingredients, again gently, leaving tomatoes in small chunks. Add to container with chopped vegetables and shake or stir to blend. Let sit in refrigerator for a few hours or overnight to allow flavors to blend.
3. Enjoy!

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