This week my CSA box included lots of tomatoes and cucumbers, so of course I made Gazpacho. I used to make huge quantities of this wonderful cold, summer soup to serve from my food trailer at festivals — such a great, healthy and delicious treat while you’re out enjoying the fair and something really unique among all those grease-laden fried offerings and sugary commercial products.
In my cafe, I had a Robot Coupe, which was great for petite dicing all the veggies. It made a beautiful Gazpacho, and I’ll try to include a picture here. I no longer have the Robot Coupe and don’t want to dice such large amounts by hand, but I found my food processor worked perfectly well as long as I pulsed each veggie separately to get a nice, even texture.
GAZPACHO (I doubled this recipe, which made about 4-5 quarts)
- Red bell peppers, 3 medium, petite diced or chunked and pulsed in food processor
- Cucumbers, 3 medium, petite diced or pulsed in food processor
- Plum tomatoes, 6-8 medium, petite diced or pulsed in food processor
- Red onion, 2 medium, pulsed in food processor
- Garlic, 2 cloves, minced
- Tomato Juice, one quart cold
- Extra virgin olive oil, 3/4 cups
- Sea salt, 1 tsp.
- Oregano, 1/2 tsp.
- Basil, 1/2 tsp.
- Wine vinegar, 2 TB
- Tabasco sauce, 1 tsp.
- Szeged hot paprika, 1 tsp.
- Lemon juice, 2 TB
- Cilantro, 1 bunch, chopped
Run the veggies through a Robot Coupe on a small dicing blade, maybe 3/8″ — or pulse each veggie separately to a coarse but even consistency in a food processor. Place in a bowl or other receptable. Add the tomato juice, extra virgin olive oil, onion, garlic, seasonings and cilantro. Chill thoroughly until ready to eat. I prefer to make it one day in advance — the plum tomatoes thicken to a wonderful consistency.
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