This is a quick weeknight dish especially in summer when it is nice to avoid the stove. To turn it into a meal try serving chopped hard boiled egg on top. You can also speed up he prep time by chopping up the vegetables in a food processor, just process them separately. However, I find it sort of therapeutic to try and cut everything in a perfect dice – maybe that means I am just a little OCD. Eh, either way.
This recipe was adapted from the Cook’s Illustrated and Ina Garten versions.
[print_this]Gazpacho (serves 4)
2 medium tomatoes, cored and cut into 1/4″ dice
1 small red pepper, cut into 1/4″ dice
1 small yellow pepper, cut into 1/4″ dice
1 small cucumber, peel half, seed all and dice into 1/4″ pieces
½ small sweet onion or shallot
1 garlic clove, minced
2T white wine vinegar
ground black pepper
2 1/2C tomato juice
1t hot sauce
4 ice cubes
Combine the tomatoes, peppers, cucumber, onion, garlic, salt, vinegar, and pepper in a large tupperware or bowl. Let stand for 5 minutes. Add the tomato juice, hot sauce and ice and stir. Cover and refrigerate for at least 4 hours and up to 2 days. Taste for seasoning before serving.