Fresh Gazpacho
Gazpacho may be a vegetable’s best expression of summer. Our version is left chunky, but feel free to puree if you prefer a smoother gazpacho experience.
By Yankee Magazine
Jun 04 2016
Gazpacho
Photo Credit : Mark Thomas/Jupiter ImagesGazpacho may be a vegetable’s best expression of summer. Here, we offer a great list of vegetables to put into this soup, but feel free to work with what you have handy. This version from 2008 is left chunky, but feel free to puree if you prefer a smoother gazpacho experience.
Yield:
8 servingsIngredients
1 English cucumber, peeled (or 2 regular, peeled and seeded), finely diced
1 red pepper, seeded and finely diced
1 green pepper, seeded and finely diced
1 small jalapeño pepper, seeded and finely diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley, plus extra for garnish
2 tablespoons chopped fresh basil
4 medium tomatoes, skinned and finely chopped
1 medium red onion, finely diced
4 cups (1 quart) tomato juice
1-1/2 cups plain bread crumbs
1/3 cup red-wine vinegar
1 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Garnish: 2 avocados, pitted and chopped, and chopped fresh parsley
Instructions
Place ingredients in a large bowl or pitcher. Stir well to combine, and season to taste with salt and pepper. Refrigerate at least 2 hours or overnight. Adjust seasoning before serving. Ladle into eight chilled serving bowls and garnish with avocado and parsley.