Friday recipe: gazpacho

July 30, 2010 —

The tomatoes in my garden aren’t quite ripe yet, but when they are I’m going to be making lots of this gazpacho and every other tomato recipe I can get my hands on.

When it’s cold out, I love a big bowl of tomato soup with a grilled cheese sandwich, but when it’s hot out, gazpacho hits the spot. I was skeptical of cold soup when I first heard of it, but it’s so refreshing on a hot day!

What’s your favorite tomato recipe?

Gazpacho
4 cups tomato juice
2 cups chopped seeded tomato
1 3/4 cups chopped seeded unpeeled cucumber
1 cup finely chopped yellow bell pepper
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil

Directions
1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.

2. Ladle the gazpacho into soup bowls; top with basil.


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