I decided to make a few huge batches of gazpacho yesterday. I had armfuls of tomatoes, and a huge cucumber a friend gave me, and peppers. It seemed like an easy thing to make, only problem I realized was that I have no food processor. So I decided to give it a go and chop everything into small pieces and mix it in the blender. It worked! I had enough to bring a batch over to a friends house who’s father just passed away, and I knew they would be having family in and out all week. Whenever I am feeling sad or anxious, I cook (or clean). I know it’s a bit crazy, but it makes me feel busy and helpful all at the same time. Normally I would think of bringing comfort food or baked goods, but since we are right in the middle of the tomato season here, it seemed like something easy enough to bring over that they wouldn’t have to fuss with. Of course I then ended up making a big batch of my mac and cheese anyway (for the kids of course). So I spent the morning in the kitchen.
Garden Gazpacho recipe below
1 large cucumber, halved and seeded, but not peeled
2 red or orange bell peppers, cored and seeded
4 small heirloom tomatoes
3 garlic cloves, minced
1 small jalapeño seeded and diced
1 red onion
23 ounces tomato juice (3 cups) I made my own juice with my juicer, but canned or bottled tomato juice would work too!
1/2-tablespoon kosher salt
1 teaspoons freshly ground black pepper
What to do:
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 over process! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. You can serve in chilled glasses or bowls, garnish with cilantro or parsley.
I hope you enjoy, the recipe takes all of about twenty minutes. It should last in the fridge for several days.