Classic Gazpacho

Recipe Ingredients

2		Tomatoes - (abt 1 lb) (large)
1		Cucumber - peeled, halved (large)
		Lengthwise, and seeded
1		Onion (medium)
1		Roasted red bell pepper (large)
		= (available in jars)
3 cups	711ml	Tomato juice
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1/3 cup	78ml	Red wine vinegar
1/4 cup	59ml	Olive oil
1/8 teaspoon	0.6ml	Hot pepper sauce
		= (such as Tabasco)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, July 1991

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