Gazpacho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
3 ripe medium beefsteak tomatoes (about 1½ lbs, cored and cut into ¼ inch cubes (about 4 cups) or equivalent good quality canned tomatoes
2 small red bell peppers (about 1 lb), cored, seeded, and cut into slices, then into ¼ inch cubes (about 2 cups)
2 small cucumbers (about 1 lb), one peeled and the other with skin on, both seeded and cut into ¼ inch cubes (about 2 cups)
½ small sweet onion (such as Vidalia) or 2 large shallots, peeled and minced (about ½ cup)
2-4 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 tsp table salt
⅓ cup sherry vinegar
5 cups tomato juice
1 tsp hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving
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Directions: |
Directions:Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.
Let stand until the vegetables just begin to release their juices, about 5 minutes.
Stir in the tomato juice, hot pepper sauce (optional) and ice cubes.
Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.
Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes such as cilantro, chopped eggs, garlic croutons, or diced avocados |
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Number Of
Servings: |
Number Of
Servings:8-10 (3 quarts) |
Preparation
Time: |
Preparation
Time:30 minutes plus 4 hours to blend |
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