For some reason, when I hear the word ‘gazpacho’ I think of ‘Mufasa…. MUFASA MUFASA MUFASA’ and I don’t know why. Does any three syllable word make me think of Mufasa? Maybe it has to do with the hard S sounds and um I don’t know what I’m talking about.
Recipe – Makes a shit ton of this, so I’d scale it back considerably unless you plan on serving it to many people or freezing the rest (oh and I love how I keep making this ‘serving size’ note longer and longer
- 1 cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced–this recipe comes out really garlicky, so scale back if you want it milder
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
You know, 3 cups of juice doesn’t seem like a lot of gazpacho… maybe everytime I’ve made this I’ve doubled the recipe, and THAT’S why there’s always so much. Oh well, can’t remember!
I’d recommend doing all of the prep work first. So once all of your veggies are washed, cored and seeded, cut them into approx one inch cubes. Keep each veggie separately from the others, and put each into a food processor or blender. Pulse until roughly processed, do not overprocess (warns the Barefoot Contessa). The gazpacho will come out sorta chunky, so if you want it smoother I don’t see why you couldn’t process more. Why hate?
bell peppers, pre-gazpacho.
After each one is processed, combine in a large bowl with all other ingredients and mix. Chill before serving. The longer the soup chills, the more the flavors intensify and attack your body with deliciousness. Serve with a hunk of french bread.
