The famous cold soup of Spain and the solution for that overflow of tomatoes in your garden.
Kitchen Guy’s Chunky Gazpacho Recipe
Ingredients
Half a small red onion, chopped
2 large garlic cloves, minced
3 Tbsp. olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, cored and diced
1 large cucumber, peeled, seeded and diced
1 medium green pepper, seeded and diced
2 Tbsp. tomato paste
1/3 cup fresh cilantro, chopped
5 dashes Tabasco sauce
2 6-ounce cans tomato juiceMethod
Puree onion and garlic in a food processor with olive oil and vinegar. Combine half a cup of the tomatoes, half a cup of the cucumber and half of the green bell pepper in a small bowl and reserve. To the processor mixture, add cilantro, tomato paste, and remaining tomatoes, cucumber, green pepper. Blend until a chunky puree forms, but don’t over process. Season to taste with Tabasco sauce, salt and pepper. Thin with tomato juice and transfer to a large bowl. Cover and refrigerate for several hours. When ready to serve, add reserved vegetables. Serve well-chilled. For a flourish, add seasoned croutons.
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