Monday, August 20, 2012


I've tried gazpacho before, but I don't think I was ready; I'd only just barely learned to like fresh tomatoes. This summer, however, I've eaten it multiple times. If you're on a diet, it's a perfect food. If you have lots of seasonal summer produce, it's a perfect recipe. Don't want to turn on the oven? Try this. I like to top mine with sliced black olives. Croutons and olive oil are traditional.

~adapted slightly from The Cook's Illustrated Cookbook

  • 3/4 pounds tomatoes, cored, and cut into 1/4-inch cubes
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • 1 small cucumber (or larger!), peeled (or not!), sliced lengthwise, seeded, and cut into 1/4-inch dice
  • 1/4 c. chopped onion
  • few Tablespoons balsamic vinegar (half of a 1/3 cup measure)
  • 1 garlic clove, minced
  • salt and pepper
  • 2 1/2 cups tomato juice
  • 1/2 t. hot sauce, optional
  • 4 ice cubes
  1. Combine tomatoes, bell pepper, cucumber, onion, vinegar, garlic, and 2 teaspoons salt in a nonreactive bowl and season with pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot sauce if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
  2. Remove and discard unmelted ice cubes and season with salt and pepper to taste. Serve cold.
~Makes 4-5 servings

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