Recipe by Mary Baker
A crunchy chilled dish of yellow pear tomatoes, sweet yellow peppers, garlic, and bits of red bell pepper, combined with traditional ingredients like cucumber, onion, and cilantro. Gazpacho is usually a chilled dish made of pureed or processed fruits and vegetables. We prefer to make ours thick and chunky, with plenty of garlic. This brightly colored and flavorful gazpacho is a refreshing side dish with red meat and potatoes. From "Fresh from Dover Canyon"
Top Review by mr gene
this is the best gazpacho in zarr IMHO. my daughter that does't like tomato or peppers likes this. it is great with asparagus in it now that asparagus is here.I eat this on lettuse as a salid, it is great.
- 2 cups yellow pear tomatoes, sliced in half
- 2 yellow bell peppers, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 1 cucumber, peeled,seeds removed and diced
- 1 bunch green onion, chopped
- 3 cloves garlic, finely chopped
- 1 bunch cilantro, destemmed and finely chopped
- 1 jalapeno, seeds removed and diced
- 2⁄3 cup olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons finely chopped fresh chives or 3 tablespoons fresh oregano or 3 tablespoons fresh thyme
- salt, to taste
- fresh coarse ground black pepper, to taste
Directions See How It's Made
- Combine the chopped tomatoes, peppers, cucumbers, onions, garlic, cilantro and jalapeno in a large bowl.
- In a small bowl, make a vinaigrette by combining the olive oil, white wine vinegar, and herbs.
- Taste the vinaigrette and add salt and pepper to taste.
- Toss the gazpacho with the vinaigrette and let it sit for several hours if possible so the garlic can permeate the olive oil and chopped vegetables.
- Serve chilled.
- Wine suggestion: A crisp, chilled sauvignon blanc or pinot gris.