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
Serves: 6 Prep time: 20 minutes Start to finish time: 1 hour, 20 minutes
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
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.
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.
Enjoy!