Gwen"s Gazpacho
Ingredients
1 red onion, diced
1 red bell pepper, diced
4 small cucumbers, diced
4 tomatoes, diced
1⁄8 cup olive oil
1⁄4 cup ginger, minced or grated
1⁄4 cup garlic, minced or grated
1⁄4 cup cilantro, minced
3 tablespoon rice vinegar
Salt and freshly ground black pepper, to taste
other toppings, optional
Instructions
1. Working in small batches, place first four ingredients into a food processor or blender and pulse until cut to your desired consistency. I opted for something a bit chunky but you could just as easily puree everything.
2. Transfer processed vegetables into a large bowl and stir. Add olive oil, ginger, garlic, cilantro and vinegar. Stir to mix.
3. Taste and add salt, pepper, and hot sauce to taste. Stir well.
4. Cover and chill until very cold. Serve with bread, sour cream, croutons, avocado, shrimp, etc.
Note: The second time I made this I added 1⁄8 cup of minced lemongrass. Delicious.
Comments
I’ve only had gazpacho a few times but I’ve loved it every time. Most recently, at TenPenh, I had an Asian-inspired gazpacho that was fantastic and this was my attempt to replicate that. This tastes like summer. I served it with toasted bread things, but it would be fantastic with actual croutons as well. I’m looking forward to having this for lunch the rest of the week.
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