With the garden in full swing, Gazpacho is the perfect summer dish. It is served cold when you really don’t feel like a heavy meal. Serve it with some crust olive oil and garlic bread or your favorite chips.
1 large Asian or Japanese or English cucumber, cut into chunks, keep the peeling on as these are thin skinned vegetables.
1 green pepper, seeded and cored
1 red or yellow pepper, seeded and cored
4-6 Roma type tomatoes or 1-2 larger ones, seeded
1 red onion
2-3 garlic cloves, minced
Seasoned tomato juice or Bloody Mary mix if you like spicy
Approximately 3-4 cups (use amount you would like thickness to be)
1/4 cup extra virgin olive oil
1/4 cup good white wine vinegar
1 teaspoon kosher salt
fresh ground pepper to taste
1/4 cup parsley or cilantro, chopped
1/2 lime juiced
Roughly chop the vegetables or use food processor. Be very careful to not over process, keep vegetables finely chopped. Put in a large bowl or pitcher.
Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Adjust seasonings as needed and thickness desired. Mix well and let chill at least two hours before serving. The longer it rests, the better the flavors meld.