AuthorSamuel DietzmannFamily 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.
Start off by chunking the tomatoes, the garlic, the green pepper, and the onion. Put all that into the blender.
Skin the cucumber (seeds, too, if you don't want 'em), add that in, and crank up the blender.
Puree the whole thing until you get it goopy.
Now, add some olive oil - I usually use 1-2 tablespoons at this stage, no more.
You're adding that to help smooth the gazpacho out.
The salt, pepper, red wine vinegar, and tabasco are all "to taste".
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.
Use the blender liberally to puree everything as you go.
Pour off to a bowl, top with a dollop of sour cream, and serve.
Ingredients
Directions
Start off by chunking the tomatoes, the garlic, the green pepper, and the onion. Put all that into the blender.
Skin the cucumber (seeds, too, if you don't want 'em), add that in, and crank up the blender.
Puree the whole thing until you get it goopy.
Now, add some olive oil - I usually use 1-2 tablespoons at this stage, no more.
You're adding that to help smooth the gazpacho out.
The salt, pepper, red wine vinegar, and tabasco are all "to taste".
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.
Use the blender liberally to puree everything as you go.
Pour off to a bowl, top with a dollop of sour cream, and serve.
