A few weeks ago, I shared a recipe for Green Gazpacho, and, as promised, I would also like to share a slightly more traditional take on this cold soup. This version quickly become a summer staple for us last year; with relatively few ingredients, many of which always seem to be on hand, this is a simple and easy meal to make.
Farmstand Gazpacho- 6 to 8 servings (recipe easily doubles)
Slightly adapted from original Parade Magazine recipe
2 cups cucumber- peeled, seeded & diced (into 1/4" cubes)
2 cups bell peppers- red or red & yellow- diced (1/4" cubes)
2 cups ripe tomatoes- diced (1/4" cubes)
1/2 cup red onion- diced
2 cups V8 juice (or tomato juice)
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2-3 dashes of Tobasco or other hot sauce
1. Place all vegetables in a large bowl. Add V8 juice, vinegar, oil and Tobasco. Season well with freshly ground salt and pepper. Toss.
2. Transfer portions at a time to food processor and pulse to puree; half can be left chunky if desired.
3. Combine portions. Refrigerate at least 4-6 hours before serving (although, as I mentioned with the Green Gazpacho, a lot of times we can't wait to eat it and do so right away!)