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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Summer Tomato Gazpacho Recipe

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This recipe for Summer Tomato Gazpacho is from McMAHON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs heirloom tomatoes, chopped
1/4 cup chopped red pepper
1/4 cup chopped cucumber
2 medium cloves garlic, chopped
1 tsp salt
2 T sherry vinegar
4 T extra-virgin olive oil, divided, plus more for garnish
3 oz country bread, chopped
2 c sliced Mexican sour gherkin or English cucumber for garnish
Directions:
Directions:
Combine tomatoes, bell pepper, cucumber, garlic in a large bowl. Add vinegar, oil and bread and toss to coat. Let stand at room temperature for 1 hour, refrigerate overnight. Transfer half of the tomato mixture and to process. With the motor turning slowly until chunky for a rustic gazpacho or puree for a smooth gazpacho. Transfer to a bowl. Repeat with the remaining tomato mixture and 1 1/2 T oil. Serve topped with cucumber slices, pepper and more oil if desired.
Number Of Servings:
Number Of Servings:
6 about 1 cup each

 

 

 

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