CSA subscriber Linda shared her Gazpacho recipe.
“With the lovely tomatoes and cucumbers in this week’s box I made a batch of gazpacho.”
- 1 large cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 large tomatoes – ripe and red
- 1 red onion
- 3 garlic cloves, minced
- 12 ounces tomato juice (1 1/2 cups)
- 1/4 cup vinegar (1/8 cup balsamic; 1/8 cup red wine)
- 1 whole pita bread
- 1/8 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
- 1 teaspoon cumin
- My secret ingredient: 1 tbsp El Zarape green salsa [optional]
- Mix olive oil and vinegar.
- Tear pita bread into s 3” pieces.
- Soak pita bread in oil/vinegar mixture for 5 minutes, drain bread.
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
- Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
- Add bread mixture and process.
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper, cumin and ‘secret ingredient’.
- Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. I usually like to make 24 hours before serving.