Gazpacho

Gazpacho

There are many different kinds of tomatoes and they are very important to making great tasting Gazpacho. If you have access to heirloom tomatoes they are worth the extra price you pay. For a beautifully red colored Gazpacho chose heirloom tomatoes that have a deep rich color.

If you grow your own tomatoes the Brandywine variety is also wonderful for Gazpacho.

Serves 6 to 8

3 1/2 to 4 pounds of tomatoes - cored, peeled and seeded

1 plus a 1/2 large red onion

1 large green pepper

2 garlic cloves chopped

4 tablespoons of olive oil

4 tablespoons red wine vinegar - We prefer Heinz red wine vinegar if you can find it.

4 tablespoons of fresh squeezed lime juice

A large hand full of cilantro leaves

salt & pepper to taste

Bring a large pot of water to boil and add the tomatoes for 15 to 30 seconds. Remove the tomatoes to gently peel off the skin. Cut out the stem of the tomato and cut the tomato to remove the seeds. Place in the Cuisinart.

Chop slightly the red onion and green pepper and add to the tomatoes. Chop the garlic and add along with all remaining ingredients to the Cuisinart.

Pulse the Cuisinart to mix all ingredients, don't let it get too fine, keep significant texture to the Gazpacho.

Chill the Gazpacho and serve.  For an elegant appearance try serving Gazpacho in martini glasses.

Recommended Wine to Serve:   Sauvignon Blanc  
Also sometimes know as Fume Blanc in the California Wine Region.

Bon Appetit

Printable Recipe

Favorite Tools for Making Gazpacho