I came up with this about a decade ago, when I was writing the soup chapter for Joy of Cooking. It still satisfies, especially when you can’t bear cooking and market vegetables are at their peak. Although not essential, gazpacho is best served the day it is made. (Oh, for a cool way to peel tomatoes without boiling water, see below.)
Makes about 6 Cups
In a food processor, pulse until finely chopped, but not pureed
l cucumber, peeled, seeded, and coarsely chopped
l green pepper, coarsely chopped
Remove to a large bowl. Pulse until finely chopped, but not pureed
l small onion, coarsely chopped
1/3 cup packed parsley leaves
Remove to the bowl. Add to food processor and pulse until finely chopped
2-1/2 pounds ripe tomatoes, peeled**, seeded and coarsely chopped (about 4 tomatoes)
Add tomatoes to the bowl along with
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
l jalapaño, seeded and minced
2 teaspoons salt
l cup tomato juice (preferably strained from the tomatoes)
6-l0 ice cubes
Stir well. Chill for 2 hours. Serve in chilled bowls
Optional toppings
anything from the market!
corn kernels shaves off the cob
chopped scallions or sweet onion
toasted bread or fried bread (olive oil and garlic)
chopped hard-boiled eggs
more chopped vegetables, such as peppers, cucumber, tomatoes
**Peeling tomatoes in the microwave: If you can’t stand peeling tomatoes the traditional way in this heat, which requires boiling water, try this: Cut tomatoes in half. Place open side down at the bottom of a flat glass bowl or baking dish. Heat at 15 second intervals, checking them, until the skin loosened, about 30-45 seconds. I haven’t tried this yet, but I can’t wait!
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