Crazy easy gazpacho recipe

[thewayne]

Came across this recipe yesterday and made it last night, though we didn't bother to strain it as we liked it slightly chunky. It was amazingly good. It makes four medium-sized bowls of soup. It filled my 40 oz Cuisinart bowl, so maybe a blender is a better way to do it. VERY fast to make. This is simply a wonderful recipe and I'm sure we'll be making it regularly as it's very fast to make. The link expands the recipe a bit with adding bread and other stuff for the final serving, we didn't bother with that.

Gazpacho

• 2 pounds ripe plum tomatoes (about 10), cut into chunks (can substitute canned San Marzano)
• 8 ounces cucumber (1 cucumber), peeled and cut into chunks
• 3 ounces green pepper, in large pieces
• 1 garlic clove
• 1 tablespoon sherry vinegar. I picked up a bottle of Pompeian Red Wine Vinegar as a substitute.
• Spanish extra-virgin olive oil. I used Outrageous Olive Oil's Tuscan Herb OO.
• Salt

In a blender, combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least half an hour.

https://www.foodandwine.com/recipes/aspen-2005-patricias-gazpacho-gazpacho-al-estilo-de-patricia

EDIT: might look a little better if I spelled "crazy" correctly instead of "carzy". Perhaps I shouldn't apply for jobs as a poofreader.

Comments

[stardreamer]

That sounds pretty good! I'd tweak it just a bit -- I don't like green bell pepper, so I'd substitute something like poblanos, and then I might substitute lime juice for the vinegar to push it further in the Tex-Mex direction.

[thewayne]

I don't see why you couldn't do such adjustments, it's an excellent flavor base to experiment with.  Have fun with it!