Gazpacho
Recipe: Gazpacho
From: The Herb Companion, September 2008
Serves: 6-8
2 or 3 large garlic cloves
3 or 4 large fresh ripe summer tomatoes, peeled if desired, cored and quartered
1 medium sweet onion (e.g. Vidalia, Walla Walla, etc.), peeled, cored, and quartered
1 fresh red bell pepper, cored, seeded, and cut into 8 pieces (see note)
1 cucumber (peeled if waxed), cut into 8-10 pieces
1 to 1-1/2 Tbsp. fresh-squeezed lime juice (1 lime) or balsamic vinegar
1 Tbsp. extra-virgin olive oil
1/2 tsp. Angostura bitters
1/2 tsp. salt
fresh-ground black pepper to taste
8-10 fresh basil leaves, minced
In a food processor, using metal chopping blade, pulse garlic until finely minced. Add tomatoes, onion, bell pepper, and cucumber and pulse until almost pureéd (there should be a few bits of vegetable left).
Add 1 Tbsp. lime juice or vinegar, olive oil, Angostura bitters, salt, pepper, and basil and pulse briefly to combine. Pour into container and refrigerate at least 1 hour before serving.
Remove from refrigerator about 20 minutes before serving and taste for seasoning; adjust with lime juice/vinegar, salt and pepper as needed. Serve cold. Garnish with garlic croutons if desired.
Note:
If you like, you can use a roasted, peeled, seeded red bell pepper in lieu of the fresh one.
From: The Herb Companion, September 2008
Serves: 6-8
2 or 3 large garlic cloves
3 or 4 large fresh ripe summer tomatoes, peeled if desired, cored and quartered
1 medium sweet onion (e.g. Vidalia, Walla Walla, etc.), peeled, cored, and quartered
1 fresh red bell pepper, cored, seeded, and cut into 8 pieces (see note)
1 cucumber (peeled if waxed), cut into 8-10 pieces
1 to 1-1/2 Tbsp. fresh-squeezed lime juice (1 lime) or balsamic vinegar
1 Tbsp. extra-virgin olive oil
1/2 tsp. Angostura bitters
1/2 tsp. salt
fresh-ground black pepper to taste
8-10 fresh basil leaves, minced
In a food processor, using metal chopping blade, pulse garlic until finely minced. Add tomatoes, onion, bell pepper, and cucumber and pulse until almost pureéd (there should be a few bits of vegetable left).
Add 1 Tbsp. lime juice or vinegar, olive oil, Angostura bitters, salt, pepper, and basil and pulse briefly to combine. Pour into container and refrigerate at least 1 hour before serving.
Remove from refrigerator about 20 minutes before serving and taste for seasoning; adjust with lime juice/vinegar, salt and pepper as needed. Serve cold. Garnish with garlic croutons if desired.
Note:
If you like, you can use a roasted, peeled, seeded red bell pepper in lieu of the fresh one.