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Gazpacho, Summer (P, KLP, TNT)
Source: Self
Serves: Depends how many tomatoes you use

LOTS of tomatoes
1 to 2 cucumbers, peeled
1 red or green pepper (or half a red one and half a green one)
1 onion Olive Oil Red Wine Vinegar Salt

If I have time I peel the tomatoes, if not I put everything in the food processor and blitz.

Then I add a swirl of extra virgin olive oil, a tablespoon of red wine vinegar, a pinch of salt and put it in the fridge to cool. (or slip in ice cubes to accelerate the cooling)

To serve I chop up cucumber, onions, and red or green pepper which go into little dishes so that each person can add as they like.

I have even served a tiny glass of it as an appetizer (learnt that in Spain!)

Poster's Notes:
Regarding the tomatoes--a lot depends on the quality: the other day I used very small "Pizzutella" tomatoes from Naples, OK I'm lucky, I live in Italy! and they made the best gazpacho I have ever had and it was a beautiful rich ruby red color.

I think I've posted my gazpacho in the past but it is the simplest one out and, in my opinion, the best!!

For a more rustic version you can also add cubes of stale-ish bread. In my opinion, Gazpacho is only a summer thing and so you don't need to "cheat" with canned tomatoes since tomatoes are plentiful in the summer (at least where I am!)

Posted by Joan Rundo

Nutritional Info Per Serving: N/A