Days like today, when it is 100 degrees in the shade, make me long for comforts of summer. Watermelon, lemonade, and my favorite...gazpacho. Now bear in mind this recipe is a favorite not only because it is so very tasty. Nor is it because it is healthy and chocked full of vitamins and minerals. Not even because the vegans will eat in my home if I serve it. While all of those things are important, the reason I am able to love gazpacho is simple - I am privileged to own a food processor. Without it, this recipe is torture. Unless you are really angry and feel like wielding a knife for an hour or so, in which case I have no judgement.
Basically, you chop up vegetables and add some seasoning. Chill and serve with some Greek yogurt and french bread, and you have party. Enjoy every bite.
Tavern Gazpacho
Adapted from the Black Dog Cookbook
Ingredients
- 3 lbs ripe tomatoes
- 1 red onion
- 4 scallions
- 1 peeled and seeded cucumber (even better, a hot house one if you can find it)
- 1 red pepper
- 2 pieces of celery
- 1 quart tomato juice
- 1/2 cup olive oil
- 1/2 cup rd wine vinegar
- 2 tsp Worcester sauce
- 1 tsp Tabasco sauce
- 1/4 cup chopped cilantro
- salt and pepper to taste
Method
- Chop the vegetables in the food processor - do not liquefy, as you want a little texture. Add to a bowl.
- Add the remaining ingredients. Chill for 1 hour or more. Serve.
One last word. Last time I posted it was approaching Passover and now we have just passed the Fourth of July. Time flies as a working mom, and I have woefully neglected this blog and my faithful readers. I am sorry for the absence, and promise to be more diligent.
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