Gazpacho is very forgiving. Read the ingredients below as a list of suggestions and let your taste buds and the contents of your fridge be your guide. I like my Gazpacho zesty and I've used cilantro instead of hot sauce and zucchini when there weren't any cukes in the fridge!
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2-3 cups fresh tomatoes, peeled
1 large cucumber, peeled
1 red pepper
1/2 small yellow onion
3 cloves of garlic
3 Tablespoons olive oil
1 Tablespoon cider vinegar
2 cups chicken broth
2 teaspoons hot sauce (just discovered; Café Des Amis’ Zydeco Rouge – amazing flavor)
1 Ancho pepper, diced
Juice of 1 lemon
Salt & pepper to taste
Gazpacho is a great place to use tasty home grown produce with cosmetic flaws. Notice, in the pic above, some of the tomatoes are split and the cucumber has uneven color, but it won't matter once the veggies meet the food processor!
Combine all ingredients using a food processor. Chill and serve with an ice cube or two in each bowl. Garnish with fresh herbs and croutons if desired. Makes 8-10 servings.
Photos by: Lisa Keating