Roasted Red Pepper Gazpacho
Gazpacho is a traditional Spanish soup that is not cooked and has lots of variations. This recipe is nice and crunchy with a fresh tomato background, jarred roasted red peppers, English cucumber, shallot or onion and seasonings— all mixed in the food processor. The beauty of this recipe is that the measurements do not need to be exact. I used a few more Campari tomatoes than 1 pound and a heaping cup of cucumbers.
Makes 4 cups.
3 cups chopped tomatoes (about 1 pound)
2 roasted red peppers (1(12-)ounce jar), drained and chopped
1 cup diced cucumber (almost 1 English cucumber)
1 large shallot or ½ small onion, 1/3 cup chopped and rinsed**
¼ cup extra virgin olive oil
1 tablespoon vinegar (I used apple cider vinegar)
½ teaspoon kosher salt
Freshly ground black pepper
Prepare all ingredients. Process vegetables until all are a tiny dice. Add olive oil, vinegar, salt and pepper. Process to combine. Place in refrigerated container for 1-2 hours. Taste; adjust seasoning with a little more vinegar, salt and/or pepper
**Rinsing the onion is important so that the flavor will not be too strong and overpowering, especially if you have soup leftover for another day.
Roy likes more crunch on top of his GAzpacho so he sprinkles it with French Fried Onions. Traditionally, croutons are offered. I like to enjoy my Gazpacho along with a slice of crunchy white bread that I dip into a little extra vrigin olive oil.
