Tonight, I’m treating myself to gazpacho. Most of the ingredients are from the market, at the most Ontario grown.
4 large tomatoes, peeled
1 red bell pepper
1 english cucumber
1 handful of chopped cilantro
5-6 fresh basil leaves
1 handful of chopped scallions (or red onion)
3 garlic cloves
1/4 olive oil
1/4 cup of white wine vinegar
juice of 1 lemon
(optional stuffs: tabasco sauce, other fresh herbs, avocados, parsley)
Half the pepper and half the cucumber are finely chopped and set aside in a large bowl. Everything else goes in the blender. You can chop up the tomatoes and veggies coarsely if you like. Blend until smooth. Add the liquids to the big bowl and mix the peppers and cucumbers together. Season to taste. Cover, and chill in the fridge for about an hour for the flavours to blend in. Waiting is important for delicious gazpacho.
I think a lot of recipes call for tomato juice to thin the concoction and add more flavour. Honestly, I don’t think it needs it. If you want it less chunky, forget chopping anything and put all of it in the blender and set to liquify. If you want more liquid, add water. If you want to bother, you can even strain the pulp, though I wouldn’t because all that stuff is healthy. If you wanted more flavour, add more herbs. Yum, cilantro!