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4 big tomatoes, chopped
Garnishes:
Blend everything in the blender--in batches if necessary--until it is thick and there are no big chunks left of veggie. Add salt and then adjust the flavors. You may want to add more tomato or more vinegar. It should be pinkish in hue. Refrigerate until it is very cold. Serve with garnishes for guests to add themselves.
Poster's Notes:
Posted by Sharon Boorstin
Nutritional Info Per Serving: N/A
2 cucumbers, chopped
1 small red onion, chopped
1 green pepper, chopped
1 piece of stale French bread, soaked briefly in water
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste
Chopped tomatoes
Chopped red onion
Chopped green pepper
Chopped hard boiled egg
Chopped olives
Re Gazpacho: forget canned tomatoes. James Michener, in "Iberia" ,his book about Spain, found the perfect gazpacho at a little cafe in Seville. After reading the book decades ago, I tracked it down.