Our tomatoes are starting to come in. Right now it’s just a trickle but in a few weeks we’re going to have so many, it’ll be time to be creative. We make salads and sauces and soups. Today I’d like to share a wonderful recipe for gazpacho. It took me a long time to try gazpacho. I love tomato soup, but the thought of eating it cold didn’t sit well with me. Once I tried it I was hooked, I hope you’ll be too.

INGREDIENTS

• 2  tomatoes ( I like using plum tomatoes for gazpacho, but any garden fresh tomato will do).
• 1 cucumber
• 1 onion
• 1 green bell pepper
• 1 (4 ounce) jar pimentos with liquid  drained
• 24 ounces tomato juice
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon hot pepper sauce
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 garlic cloves
• 1/2 cup croutons
• 1/4 cup chopped fresh chives

DIRECTIONS

1. Blend one tomato, half the cucumber, half the onion, half the pepper, all the pimento and 1/2 cup tomato juice. Blend on high until pureed.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover and chill for several hours
3. Chop remaining vegetables and use with garlic and croutons to garnish.

Image via Wikipedia Creative Commons

This entry was posted on Wednesday, July 2nd, 2008 at 6:29 am and is filed under Vegetarian, Soup, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.