This recipe results in delicious gazpacho. It has a kick. It is scrumptious. It is from a great cookbook called Paella Paella that a friend gave me as a gift several years ago.
- •What you need (aka ingredients)1/3 c olive oil; 1/4 c red wine vinegar; 1/4 tsp cumin: 1 tbsp salt; 3 cloves garlic; 1/8 tsp Tabasco sauce (though I just give it a few good shakes); 4 large ripe tomatoes; 1 medium green bell pepper; 1 medium cucumber (Kirbys are optimal); 1/2 medium yellow onion.
- •Combine half of all the vegetables (which you've sliced or cubed or chopped--just not entirely whole) in a food processor with the oil, vinegar and other condiments.
- •Puree to desired consistency (I say a lot so it has texture but isn't big chunky). Transfer contents of processor into a bowl. Put remainder of ingredients into the food processor. Puree and add that to the bowl too. Place in the fridge.
- •Additional thought #1: the original recipe also says to add 4 c of canned plum tomatoes. I sometimes do this and sometimes don't. Either way is delish, but obvs adding more tomato makes more soup.
- •Additional thought #2: original recipe calls for 1/2 c olive oil. For me it's too much and the taste was the same using a lesser amount.
- •Additional thought #3: frequently I add a slice of bread to be food processed too. This adds a tiny bit more thickness.