Gazpacho is a perfect summertime recipe. Many of the ingredients can come straight out of your garden or from a friend’s (thanks, Rodney!).
Like tabouli, gazpacho is easier to make with a food processor. Or you could be much better with a knife than I am (not that hard) and have lots of patience.
- 4 large ripe tomatoes
- 1 large cucumber
- 1 medium onion
- 1 green pepper
- 1 cup tomato juice
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 small clove garlic
- salt and pepper to taste
Peel and chop the vegetables very fine. Mix all ingredients together and chill before serving.
It’s not much of a variation, but we almost always make a double recipe. We also use vegetable juice (V-8) instead of tomato juice. Wikipedia has even more variations.
Be brave in your experimenting. You can’t go wrong with gazpacho.