Gazpacho

makes about 7 cups


3 pounds ripe tomatoes, peeled, seeded, and roughly chopped

1/2 English cucumber, seeded and roughly chopped (finely dice the remaining cucumber for garnish, optional)

1 medium red bell pepper, seeded and roughly chopped

1 large shallot, roughly chopped

3 green onions, white and light green parts, roughly chopped

1/3 cup packed fresh flat-leaf parsley

2 garlic cloves, smashed and roughly chopped

1 cup tomato juice

1/4 cup red wine vinegar

3 Tablespoons good quality extra-virgin olive oil

2 teaspoons kosher salt

Tabasco or hot sauce to taste


In the bowl of a food processor, add all of the ingredients except for the oil, salt and Tabasco.  Pulse until desired consistency.  Transfer the mixture to a large bowl and stir in the oil and salt.  Taste for seasoning.  Add Tabasco to taste, stirring well.  Cover and refrigerate for at least 2 hours to allow the flavors to blend.  Serve in chilled bowls garnished with diced cucumber if desired. Enjoy!


Printed from thegalleygourmet.net