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Gazpacho
Gazpacho is tomato-y and tangy, a little spicy, and oh-so drinkable. Kind of like a cold, savory smoothie.
Gazpacho is tomato-y and tangy, a little spicy, and oh-so drinkable. Kind of like a cold, savory smoothie. And if you don’t think you like gazpacho, please give this a try. It’s really that delish.
6 roma tomatoes, roughly chopped
1 red bell pepper, cored, seeded, and roughly chopped
1 cucumber, roughly chopped
1 jalapeño, cored, seeded, and roughly chopped
2 shallots, peeled and roughly chopped
1 cup tomato juice
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Fresh dill for garnish, optional
Place the tomatoes, red pepper, cucumber, jalapeño, and shallots in a powerful blender (like a Vitamix). Blend for just a few seconds, until everything is pureed but still has texture. Add the tomato juice, red wine vinegar, olive oil, salt, and pepper, and blend for another few seconds. Serve cold in highball glasses, garnished with dill if you like.
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