So to be honest, I least enjoyed the taste of this recipe. I think my problem is with Gazpacho in general. It tastes a little too similar to salsa, so I feel like I’m eating salsa as soup, which is just a little alarming. Although, with some added croutons, the soup tastes nice and refreshing. All of the fresh vegetables would also make an awesome salsa.
Everyone in the family got to taste the Gazpacho tonight, which was awesome. It’s nice to hear everyone’s feedback, and everyone seemed to like this recipe.
We didn’t have a food processor that was working, but small amounts of the vegetables in a blender on the chop setting worked just fine. I also loved the taste of the white wine vinegar, after buying a whole jar of it I’ll have to find another recipe that uses it.
Food Network Recipe:
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.