When my Mom called me in a panic over the number of tomatoes ripening on the vine in her yard, I knew it would be a perfect time to make gazpacho.
I have a tried and true recipe from Cooking Light that I usually make several times a summer:
3 large ripe tomatoes, quartered and roughly seeded (about 1 1/2 pounds)
2 C chopped cucumber
1 C chopped green pepper
1 C chopped Vidalia onion
1 garlic clove, minced
2 Tbsp red wine vinegar
2 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 cup water
Blend everything except the water in a blender or food processor.
(This is a lot of veggies. You may need to add/blend a few ingredients at a time to avoid exceeding the capacity of your blender!)
Add water, blend again, and transfer to container(s) to chill.
To serve, garnish with fresh salsa, diced avocado, and/or fresh croutons.
(I think the green peppers and skin from the English cucumbers I used muted the color.)
Do you have a great gazpacho recipe?
Is your gazpacho usually red?