Make Ahead

Gazpacho

by:
September 13, 2009
Author Notes

I make this recipe every weekend during the summer and my family eats it as a first course all week long. It stays good all week because of the vinegar. Even my 6 year old loves it! Use inexpensive, regular tomatoes. This is not the time to use those gorgeous heirloom babies. —ekpaster

  • Makes a big bowl
Ingredients
  • 6 tomatoes, seeded and roughly chopped
  • 2 red peppers, cored, seeded and coarsely chopped
  • 1 red onion, peeled and coarsely chopped
  • 1 seedless cucumber, coarsely chopped
  • 2-3 cloves garlic, peeled
  • 1.5 cups tomato juice
  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 pinch cayenne pepper
  • 1 handful fresh basil leaves
  • salt and pepper to taste
  • Croutons for garnish
In This Recipe
Directions
  1. In batches, puree all ingredients, except the croutons, together in your food processor until the mixture is a thick, chunky liquid.
  2. Refrigerate for several hours. Taste and adjust seasonings.
  3. Serve in bowls as a first course. Garnish with croutons or chopped cucumber.

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