Gazpacho
Gazpacho is a favorite summertime dish my family enjoys when we eat out back in the hot weather. I love the delicious, refreshing vegetable blend. I've seen how some people blend it and drink it, but I prefer to chop it all and eat it chunky with a spoon.
Ingredients
- 6-7 medium tomatoes Choose your preferred favorite type of tomato and adjust the amount according to their size.
- 1 (each) red, green, yellow, orange sweet peppers
- 1 cucumber
- ½ white, red, or yellow onion I grab whichever I'm in the mood for that day.
- 1-2 clove(s) garlic Depends how garlicky you prefer it.
- 3 cups tomato juice
- ¼ cup olive oil
- ¼ cup sherry or white wine vinegar
- salt and black pepper to taste
Instructions
- Wash and dry the vegetables. It's your choice to remove any peels or not.
- Chop all vegetables into small cubes.
- Peel and mince the garlic.
- Add all chopped ingredients to a bowl and mix.
- Mix in the tomato juice, olive oil, and vinegar.
- Refrigerate for at least 30 minutes or until ready to serve.
- Season to taste.
- Serve cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of Kosher salt, or with other optional toppings. (I've read that some people like to add things like basil, Granny Smith apples, marinated cherry tomatoes, avocados, tart cherries, nectarines, strawberries, red onions, red bell peppers, cucumbers, croutons, or even hard boiled eggs.)