When I traveled in Spain too long ago, I tried gazpacho everywhere I went and never met one I didn't like! They were each a little different - chunky in one place, smooth at another, served with crusty bread here and a little spicier there. All delicious and fresh!
Like summer in a bowl!
Grace likes gazpacho chunky with a zing!
I use about 4 or 5 large tomatoes. Fully ripe. If over ripe, I peel the skin off. I remove most of the green seeds because they don't look too appetizing. Then I break them apart, readying them for blending in the food processor.
There are things that go in the food processor, and things that get mixed in at the end.
I get an English, or seedless cucumber and dice half for mixing and cut up the other half for blending in.
Get some fresh herbs - we have them in tubs outside my kitchen door. (Don't bother if you only have dried.) Here, I have (from left) parsley, oregano and basil.
Now let's get everything ready to assemble:
These are for blending: tomatoes, of course and some of the cucumbers, onions, scallions and parsley. You'll also want to drizzle in the extra virgin olive oil and the balsamic vinaigrette.
These are for mixing in: diced onions, cucumber, the herbs and scallions. Green bell peppers are nice, too. Black pepper, cayenne pepper, salt, cumin. Reserve these for later.
The 'blended' items should look like this, a little chunky, not too smooth.
Put everything in a large bowl, then mix in the rest of the 'mixing' ingredients. Chill for several hours before serving.
OLA! SUMMER IN A BOWL!
4-5 ripe tomatoes
1 English cucumber
1 medium green bell pepper
1/2 large sweet onion
1 T balsamic
1/2 c EV olive oil
parsley, basil, cumin, salt, black pepper and cayenne