Recipe by Kendra PeloJoaquin
A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've *never* had any leftovers regardless of how many batches I make.
- 6 -8 tomatoes, chopped (Roma or plum are best Don't lose the juice!)
- 1⁄2 large white onion, chopped finely (red is a nice alternative)
- 1⁄2 large white onion, chopped in 1/4 inch chunks
- 2 small cucumbers or 1 large cucumber, chopped
- salt (preferably sea salt)
- fresh ground black pepper
- virgin olive oil
- 1 lemon, juice of
- chopped basil or cilantro (preferably fresh)
- 2 cloves garlic (or a tablespoon of diced garlic from a jar)
Directions See How It's Made
- Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
- Add the vegetables, then the seasonings.
- I start w/ a little add more after I've mixed it all up.
- Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
- Taste and then add more salt, pepper, oil or basil to your preference.
- I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.