I had the opportunity to introduce Josh and Taylor to my recipe for gazpacho. They have all the ingredients here and since summer is coming (I hope the heat gets here soon!) I thought I’d make it for them. It’s such a refreshing cold soup. I don’t puree the veggies and they liked that.
Dr. T.J.’s Gazpacho
13-15 medium to large Roma tomatoes, chopped
2 Tablespoons minced garlic
1 bell pepper, minced
Cilantro, chopped fine, to taste
1 Vidalia/sweet onion, halved and sliced thin
1 large cucumber (seedless is best)
Kosher salt to taste
Pepper to taste
2 cups beef or vegetable broth, chilled
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Optional: basil and cayenne
Place tomatoes, garlic, bell pepper, cilantro, salt and pepper into large bowl. Mash with potato masher until a goodly portion of the juice is forced from tomatoes. Add olive oil and vinegar and mash again to mix thoroughly. Pour in broth. Peel cucumber and then grate it (with cheese grater) into the soup. Mix with spoon. Add sliced onion. Chill for at least one hour. Serve chilled (even with a few ice cubes!) Lasts at least a week in the ‘frig.