Family recipe, originally developed as a Californio cold soup

You will need to balance the olive oil, vinegar, tabasco sauce, and salt and pepper based onyour individual tastes. Note - go slow with these ingredients, because once you put in too much,it’s impossible to fix. Instead, add a little, mix, taste, and do it
again, until you find a happy point.

When it's done, you'll have a nice, cold soup, VERY healthy. It's just great for hot days, and travels well. Keeps for 2-4 days in a refrigerator. A friend of mine likes it a little chunkier, so he dices the cucumber up fine, then puts it in after everything else is done (aka post "blend"). YMMV.

Yields1 Serving
 6 Tomatoes (Medium, Coarse Chopped)
 2 - 4 tsp Garlic Cloves (Chopped)
 ½ Green Pepper (Coarse Chopped)
 ½ Cucumber (Peeled, Seeded, and Coarse Copped)
 ½ Onion (Chopped)
 ¼ cup Red Wine Vinegar (To Taste)
 ¼ cup Olive Oil (To Taste)
 Tabasco (To Taste)
 Salt and Peper (To Taste)
 Sour Cream (Garnish)
1

Start off by chunking the tomatoes, the garlic, the green pepper, and the onion. Put all that into the blender.

2

Skin the cucumber (seeds, too, if you don't want 'em), add that in, and crank up the blender.

3

Puree the whole thing until you get it goopy.

4

Now, add some olive oil - I usually use 1-2 tablespoons at this stage, no more.

5

You're adding that to help smooth the gazpacho out.

6

The salt, pepper, red wine vinegar, and tabasco are all "to taste".

7

Add a little test, then add some more. I usually add those three in that order - vinegar until it just starts to show up to my taste buds, then a little salt (a big pinch, basically), and then the tabasco - 8-12 shakes is usually enough that it starts to show up through everything else.

8

Use the blender liberally to puree everything as you go.

9

Pour off to a bowl, top with a dollop of sour cream, and serve.

Ingredients

 6 Tomatoes (Medium, Coarse Chopped)
 2 - 4 tsp Garlic Cloves (Chopped)
 ½ Green Pepper (Coarse Chopped)
 ½ Cucumber (Peeled, Seeded, and Coarse Copped)
 ½ Onion (Chopped)
 ¼ cup Red Wine Vinegar (To Taste)
 ¼ cup Olive Oil (To Taste)
 Tabasco (To Taste)
 Salt and Peper (To Taste)
 Sour Cream (Garnish)

Directions

1

Start off by chunking the tomatoes, the garlic, the green pepper, and the onion. Put all that into the blender.

2

Skin the cucumber (seeds, too, if you don't want 'em), add that in, and crank up the blender.

3

Puree the whole thing until you get it goopy.

4

Now, add some olive oil - I usually use 1-2 tablespoons at this stage, no more.

5

You're adding that to help smooth the gazpacho out.

6

The salt, pepper, red wine vinegar, and tabasco are all "to taste".

7

Add a little test, then add some more. I usually add those three in that order - vinegar until it just starts to show up to my taste buds, then a little salt (a big pinch, basically), and then the tabasco - 8-12 shakes is usually enough that it starts to show up through everything else.

8

Use the blender liberally to puree everything as you go.

9

Pour off to a bowl, top with a dollop of sour cream, and serve.

Notes

Blender Gazpacho – FK Prael
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