gazpacho

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

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Gazpacho 2
2 large tomatoes (about 1 pound)
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted red bell pepper (available in jars)
3 cups tomato juice
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/8 teaspoon hot pepper sauce (such as Tabasco)

Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.

Serves 6.

Bon Appétit
July 1991

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Farmstand Gazpacho
PARADE | June 2008
by Sheila Lukins
Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.
Yield: Makes 8 servings

2 cups peeled and diced (1/4 inch) hothouse cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups tomato juice
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2 dashes Tabasco sauce

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.