This is my absolute favorite gazpacho of all time!! I had it at Charley's Crab in Palm Beach, FL years ago and came home immediately looking for the recipe. Thanks so much for posting it so that I could recreate it's freshy delicious goodness every summer!! It's even better with fresh out of the garden tomatoes instead of canned (when they're in season). LOVE IT!!!
Recipe adjust for vegan or family use: ? 6 large or 8 medium beefsteak tomatoes, cubed / chopped (you can ?extend? for large gatherings with canned finely chopped or small diced tomatoes) ? 2 medium cucumbers , peeled and diced ?(If you use English cucumbers, w/ no seeds; if used then you only need 1 as they are large) ? 1 large yellow pepper diced (or 6 small) ? 1 large orange pepper diced (or 6 small) ? 1 medium onion, diced (I like to use half a red onion and half a sweet white or Vidalia) ala Becky ? 2 garlic cloves , minced (I used 1 heaping tablespoon from the jar) as sometimes fresh is too strong ? 3 Tablespoons of fresh Basil, chopped (more is fine) ? 2 Tablespoons fresh cilantro or parsley (more is fine) ? 1 cup tomato juice (more is fine) ? 1 cup Italian dressing, of your choice ? 2-3 Tablespoons of a very good Balsamic vinegar (I use Alessi VSOP 20yr old -black label) ala Becky ? salt and pepper to taste Note: I have served this for a luncheon dish - over cold rotini pasta as a "sauce" for it, and have added chilled sliced chicken but you could add a bean or protein of your choice instead...
Charlies Crab at St. Armand's Circle in Sarasota has been renamed, Crab and Fin. It still serves the same great gazpacho and all the other food I've had there is great also. I'll try this recipe soon.
Where's the crab???????