The Genius Of Gazpacho
Memorial Day weekend in review:
Desserts I don’t usually eat? Check.
A fun, relaxing weekend of not doing much of anything? Check.
The need to get back to non-vacation-style eating pronto? Check… check check check.
To help me even out the balance for my holiday indulgences, I’m going to make some gazpacho. It tastes good. It’s all veggies. It’s easy to make. It’s filling. And it’s served cold, which feels so nice in this balmy weather we’re having in the northeast.
Here’s a good recipe, courtesy of the Food Network, but you can really change it up any way you want:
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped If you don’t have a food processor, an immersion blender will do the trick. But don’t overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.