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Quick food processor Gazpacho
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Yield: about 3 quarts, serving 8 to 10
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Makes about 3 quarts, serving 8 to 10. Published July 1, 2001. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. INGREDIENTS | |
3 | ripe medium beefsteak tomatoes, (about 1 1/2 pounds), cored and quartered |
2 medium | red bell peppers, (about 1 pound), cored, seeded, and cut into rough 1-inch pieces |
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces | |
1/2 small | sweet onion, (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup) |
2 medium cloves | garlic, minced or pressed through a garlic press (about 2 teaspoons) |
2 teaspoons | table salt |
1/3 cup | sherry vinegar |
ground black pepper | |
5 cups | tomato juice |
1 teaspoon | hot pepper sauce, (optional) |
8 ice cubes
extra virgin olive oil for serving
INSTRUCTIONS
1. Process tomatoes in workbowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
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