Gazpacho! How do YOU make it?
This is my July project. Each month I try and learn a new recipe. I research and ask questions and try to come up with a winner. I started with baked ziti, but because my boys are out of town and my daughter had jaw surgery, I think that will wait until September.
BUT, today I made my first batch of gazpacho. Seems the recipes are divided between simple gazpacho, traditional with bread as an ingredient, and those containing seafood.
I just tried the simple - 1/2 pureed and 1/2 chunk. Here's what I did.
1 large english cucumber
3 large tomatoes diced, skins on.
1 large green pepper
1 red onion
3 garlic cloves - I used the jarred - too much chopping
1/4 c red wine vinegar
2 1/2 c tomato juice
salt - I used about 2 tsp kosher
ground pepper to taste
1/4 c fresh parsley (cilantro? basil?)
juice of one lime (I'm sticking with lime rather than lemon)
tabasco to taste.
Then I added:
1T olive oil
1 jalapeno chopped
I chopped and mixed everything and then put 1/2 in a blender. I think I will do 1/3 blended in the future.
How do you make gazpacho?
Basil? Cilantro? Sugar? Sweet paprika? Other vinegar? More olive oil? Skinned toms? I have read dozens of recipes and have come up with what I think will work for us.