I've loved Gazpacho for years after having a great bowl of it when I was living in California. The bright fresh cold flavor was a perfect summertime starter!
8 fresh roma tomatoes chopped.
3/4 cup chopped cucumber seeds removed.
1/3 cup finely chopped red onion.
1/2 cup Green and yellow bell pepper chopped.
2 large cloves garlic minced.
2 tbsp minced fresh parsley, plus extra for garnish.
3 cups tomato juice.
1/3 cup olive oil.
1 tbsp Worcester sauce.
2 tbsp red wine vinegar.
1 tsp dry oregano.
salt.
Fresh ground pepper.
Mix all chopped ingredients and divide in 2.
Place 1/2 of the vegetable mixture, 1/2 of parsley, olive oil, Worcester Sauce, wine vinegar in a blender and run until smooth.
Combine juice, chopped and pureed vegetables in large container with cover.
Season with salt and pepper, oregano.
Stir and refrigerate for up 6-12 hours.
This is a good basic recipe. From here there are many ways to modify it to your taste. I garnished with avocado and parsley. Balsamic vinegar could be added, some add beef broth. The possibilities are endless.
No comments:
Post a Comment