Gazpacho | Serves 4
I am a tomato lover whether fresh, canned or jarred. This cold soup is written with the canned version but surely use fresh if you have a flavorful option on hand. I find that this recipe can have a dual purpose—as a delish salsa!
INGREDIENTS
2 28 oz cans crushed tomatoes (or about 4 pounds fresh tomatoes, peeled + crushed)
2 cucumbers, de-seeded, sliced into 2" rounds
1 yellow bell pepper, de-seeded, cut into chunks
1/4 jalapeno pepper
1/2 small red onion
2 cloves garlic
1 cup flat leaf parsley
1/2 cup mint
3 lemons, juiced
2 tablespoons white wine vinegar
salt, to taste
METHOD
Pour crushed tomatoes into a large bowl.
Cut cucumbers, bell pepper, jalapeño pepper and red onion into large chunks and add to food processor with garlic, parsley and mint and purée until finely chopped (even a little chunky). If you do not have a food processor, you can finely chop ingredients by hand. Then add to bowl with tomatoes and mix well.
Finish with lemon juice, vinegar and salt and mix well. Chill for up to one-hour before serving.