FARMSTAND GAZPACHO

By BobD

Ingredients

• 8 SERVINGS
• Try to buy ripe tomatoes or let them ripen in a paper bag with an apple for two days.
• 2 cups peeled and diced (1/4 inch) hothouse cucumber
• 2 cups diced (1/4 inch) red bell pepper
• 2 cups diced (1/4 inch) ripe tomato
• 1/2 cup diced (1/4 inch) red onion
• 2 cups tomato juice
• 1/2 cup red-wine vinegar
• 1/3 cup extra-virgin olive oil
• 2 dashes Tabasco sauce

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Place all of the diced vegetables in a large bowl.

Add the tomato juice, vinegar, oil, and Tabasco.

Season with salt and pepper and toss.

Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents.

Return the pureed mixture to the bowl and stir to combine.

Refrigerate for 4 to 6 hours before serving.

You can easily double this recipe for a large party.