As long as you have a food processor or blender you can make this gazpacho in about ten minutes although it does need time to chill in the refrigerator. It’s a perfect make ahead lunch or light dinner in the summer. No boiling, peeling or seeding tomatoes. No straining. Just pulse all the veggies in a blender. Don't think your kids will eat gazpacho? Call it "salsa soup" and serve it with tortilla chips!!
Ingredients:
3 large ripe tomatoes (I like beefsteak or heirloom, about 1 lb), chopped into big chunks
1/2 cucumber, peeled and cut into chunks
1 red bell pepper, seeded and cut into chunks
1/4 onion (red, white or yellow) cut into chunks
1-2 cloves garlic, smashed
1 Tbs sherry or red wine vinegar
juice of one lemon
1 tsp salt
olive oil
Tobasco (optional)
Method:
Put tomatoes, cucumber, bell pepper, onion, garlic, vinegar, lemon juice and salt in food processor. Pulse on and off, stopping to scrape down any large bits that stick to the side. I like it with a little texture - couscous sized chunks. If you're using a blender or smaller food processor, you will have to do this in a few batches.
If you like it totally smooth, blend it until liquid and then run it through a large mesh strainer, using the back of a spoon or ladle to push the gazpacho through. You can use the solids that remain for a tomato sauce or discard.
Taste and add more salt if necessary or Tobasco if you like it spicy. Refrigerate at least a couple hours before serving. You can definitely make this the day before and the and up to over night. Serve with Tobasco on the side and a drizzle of olive oil on top. Or tortilla chips ;)
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