Gazpacho
3 lb. ripe tomatoes, coarsely chopped
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil
Puree everything but olive oil in food processor. You will probably have to do this in batches. Combine pureed ingredients in a large mixing bowl. Stir in the olive oil. This is good immediately, but is generally chilled up to overnight.
Serve in bowls, garnished with diced cucumber
Yields 2 quarts, 8 servings as a first course.
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil
Puree everything but olive oil in food processor. You will probably have to do this in batches. Combine pureed ingredients in a large mixing bowl. Stir in the olive oil. This is good immediately, but is generally chilled up to overnight.
Serve in bowls, garnished with diced cucumber
Yields 2 quarts, 8 servings as a first course.