Gazpacho

Makes about 2 quarts (8 servings)

  • 1 pound ripe tomatoes, peeled and seeded
  • 1 large red bell pepper, roasted , cored and seeded or 1 large bottled “fire-roasted” pepper
  • 1 English (hothouse) cucumber, peeled, cut in half lengthwise and seeded, then cut into 1-inch chunks
  • ½ cup roughly chopped Spanish onion
  • ½ cup loosely packed chopped fresh cilantro
  • 1 clove garlic
  • 2 cups bottled tomato juice
  • 1 tablespoon sherry vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ¼ cup olive oil
  • Freshly ground pepper

Process the tomatoes in the work bowl of a food processor until chopped. Add the roasted pepper, cucumber, onion, cilantro, and garlic one at a time and process until you have a thick soupy puree. Add the tomato juice, vinegar, cumin, and salt and pulse the processor until incorporated. With the processor running, slowly add the olive oil. Chill.
Check the seasonings and add salt, if necessary and pepper to taste. Serve in chilled mugs or bowls. You can make this the day before you plan to serve it. The flavor will only get better. Store it in your refrigerator for up to 3 days.


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