Cucumber Tomato Gazpacho
I like this gazpacho with a leaning to the cucumber, because it is so refreshing. However, you can readily add more tomatoes or tomato juice, if you are so inclined.
1 large cucumber, rough chopped (peel and seed, if you wish)
1 sweet bell pepper, rough chopped (or 1/2 a green bell pepper)
2 medium tomatoes, rough chopped
2 Tbsp. red, green or other mild onion, rough chopped
1 small clove garlic, minced or pressed
1-2 c. tomato juice (add slowly, and adjust to your taste)
1 Tbsp. white wine, sherry or balsamic vinegar
1 Tbsp. lime or lemon juice
3 Tbsp. olive oil
Salt and pepper
In a blender, pulse the cucumber, peppers, tomatoes, onions and garlic a few times until they are coarsely chopped and pureed– you want the soup to be a little bit chunky, and to have a nice texture; not be smooth and creamy.
Combine in a bowl with the other ingredients and adjust to your taste.
Flavors will meld with time, so if you can, make a day ahead. Serve cold.
Recipe created or adapted by Liz Talley, Urban Graze
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