Farmstand Gazpacho

Name: Farmstand Gazpacho
Yield: 4 servings
Ingredients: 1 2 cups peeled and diced (1/4 inch) hothouse cucumber; 1 2 cups diced (1/4 inch) red bell pepper; 1 2 cups diced (1/4 inch) ripe tomato; 1 1/2 cup diced (1/4 inch) red onion; 1 2 cups tomato juice; 1 1/2 cup red-wine vinegar; 1 1/3 cup extra-virgin olive oil; 1 2 dashes Tabasco sauce

From the kitchen of Carly

Bright, chunky gazpacho built on perfect farmstand vegetables. Cucumber, red pepper, and tomato get partially pureed with tomato juice and red wine vinegar for a soup that's refreshing and substantial. Chill it for hours, then serve ice-cold.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups peeled and diced (1/4 inch) hothouse cucumber
12 cups diced (1/4 inch) red bell pepper
12 cups diced (1/4 inch) ripe tomato
11/2 cup diced (1/4 inch) red onion
12 cups tomato juice
11/2 cup red-wine vinegar
11/3 cup extra-virgin olive oil
12 dashes Tabasco sauce

Instructions

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.
2. 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.