Odd that as winter closes in someone would name today National Gazpacho day. This fresh vegetable cold tomato soup is something I associate more with summer days. But since someone went to all this trouble here is my favorite recipe:
In a large bowl, mix the following:
4 cups ripe tomatoes (about 2 pounds), chopped
1 cup cucumber, peeled, seeded and diced
1/2 cup yellow onion, finely diced
1/2 cup green pepper, diced
3 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh basil, minced
2 cups tomato juice or V8 juice
Stir well and refrigerate until ready to serve. Some prefer to dilute with cold water or blend using a counter blender or stick blender. I prefer mine crisp and chunky and so do neither.
Serve with optional garnishes of diced cucumber, onion and tomato and sprigs of fresh basil.
Yum, can’t wait until summer to make it again!
TOMORROW: Aaron Boone