Recipe by ratherbeswimmin'
From The Balsamic Vinegar Cookbook. An Italian version of the traditional Spanish dish. This is wonderful with fresh from the garden vegetables.
Top Review by Dessert Dawn
I used the idea of MariaLuisa's to do half balsamic vinegar and half red wine vinegar but I also roasted the onions, garlic and bell peppers for a different taste combination, used 2 - 28 oz cans diced tomatoes and V-8 juice for the tomato juice and it worked really well! It was a big hit and won honorable mention in our company soup competition!
- 1 1⁄2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
- 1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
- 1 red bell pepper, cut into 1 inch pieces
- 1 small red onion, coarsely chopped
- 2 cloves garlic, minced
- 1 1⁄2 cups tomato juice
- 1⁄3 cup balsamic vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1⁄3 cup chopped fresh basil, for garnish
Directions See How It's Made
- In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
- Pulse a time or two, or until the vegetables are coarsely chopped.
- Add in the tomato juice, vinegar, salt, and red pepper flakes.
- Process until the vegetables are finely chopped.
- Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
- Transfer mixture to a large bowl and cover tightly.
- Place in the refrigerator for at least 4 hours or overnight is better.
- Add more seasoning, if needed, right before serving.
- Ladle cold soup into chilled individual bowls.
- Sprinkle with chopped fresh basil.
- It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.