Thursday, June 23, 2011

Gazpacho

Definitely a recipe that improves upon sitting refrigerated for several hours.

Makes about 6 cups.

4  large, very ripe tomatoes, chopped coarsely
1  medium onion, chopped coarsely
1  red bell pepper, chopped coarsley
1 cucumber, peeled, seeded, chopped coarsely
¼ cup each, parsley and basil, finely chopped
1Tbp sriracha sauce (or tabasco, or similar hot chili sauce)
2-3 slices good white bread, torn into big pieces and soaked very briefly in water to moisten
2 tsp Worcestershire sauce
¼ c     olive oil
2 T     vinegar (sherry vinegar or balsamic is nice)
    salt and pepper to taste

Process the mixture in batches in a food processor.  You can make it as smooth or chunky as you like.  You might want to add some tomato juice or V-8 to thin it out, too.  Chill well before serving. 

Drizzle each serving with some good olive oil before serving. 

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