I have never heard of Gazapacho before, hell I didnt even know how to pronounce it 🙂 But ever since I spotted it in one of the cook-books on my shelf, I am seeing it everywhere, on blogs, in other cookbooks, etc … Its funny, when you dont notice something, you really dont, but once you do, you just see it all over the place 😀
Anyways, here’s a quick and simple recipe for Gazapacho that I prepared from one of the cookbooks I had randomly picked from Sunnyvale PL. I have a couple other recipes book-marked from the same book but they are in queue, hopefully their turn will come soon.
Makes 3 tall glasses
Source: The Comfort Table – Katie Lee Joel
1 medium onion
2 medium tomatoes
1 red bell-pepper
3 cups tomato juice
1 green cucumber
3 garlic cloves
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
Chilli sauce (if you like it spicy)
So in this recipe, we need to prepare two purees – one smooth, the other chunky.
1. In a blender, place half the onion, bellpepper, cucumber, tomato juice, 1 tomato, and blend to smooth puree. Place in a large bowl.
2. In the blender, now place the other half of the onion, bellpepper, cucumber, tomato juice, 1 tomato, and pulse to only have chunks. Add it to your bowl.
3. Add the chilli sauce, oil, vinegar, salt and pepper.
4. Cover and refrigerate until you are ready to serve.