Gazpacho: Light, Lucious, Lusty

By Kevin D. Weeks.

Gazpacho

Kevin D Weeks

See More About

• tomato recipes
• soups

The best gazpachos are made of vegetables picked and used at the height of the season. And, served immediately, they are very good, but they’re even better when allowed to age for at least 24 hours to enable those incredibly fresh flavors to meld and to take on some of the flavor of the bread. Many recipes call for stock, but (and this is regarded by many as my worst offense) I like using V8 Juice as the base liquid. This recipe serves four, but I promise you'll want to have it again the next day. (Larger image.) Serves 4.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 2 fresh tomatoes; peeled, seeded, and chopped
• 1/2 green pepper; chopped
• 4 green onions; cut into 1/2" lengths
• 1 cloves garlic; crushed
• 1/2 medium cucumber; peeled, seeded, and chopped
• 1/2 lemon; juiced
• 4 large basil leaves; chopped
• 2 Tbsp. cup olive oil, preferably Spanish
• 2 Tbsp. red wine vinegar
• 2 cups V-8
• 1/2 cup stale breadcrumbs
• pinch cayenne pepper
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. ground pepper
• Salt to taste

Preparation:

1. Place half the veggies, half the crackers, half the olive oil, and one cup of V8 juice in the bowl of a food processor and process until smooth.

2. Pour into a large bowl. Repeat for remaining veggies.

3. Add all remaining ingredients and chill for at least six hours. Adjust the seasonings.