Sunday Night Soups: Greenmarket Last Gazp Gazpacho Recipe
- 3 biggish tomatoes, cored and diced (Use heirlooms if you are feeling fancy, but if you do, strive for color contrast)
- 2 small or one big cucumber, intermittently peeled for tiger-stripe effect, and diced
- 2 red, yellow, or orange bell peppers, diced (Again, contrast is good to have here)
- 1/2 Vidalia onion, or other sweet onion, finely diced
- 2 cloves garlic, minced (Put the press back in the drawer, Mr. Speedy)
- Salt, to taste
- 4 to 6 cups tomato juice (It is worth at least springing for the kind that comes in glass)
- 1/4 cup sherry vinegar (Do not be tempted to substitute. If you want to fool with cider vinegar and Liquid Smoke, you are on your own)
- Tabasco to taste (Again, here, accept no substitute. Also, if your personal Tabasco has turned gray, start over.)
- Lots of ground black pepper to taste (If you do not own a decent peppermill, get one. They can be had for not much money, and there is no single kitchen item that can do more to create the illusion of civility.)
- Fancy olive oil (optional)
- Combine the diced vegetables. This is a casual late-summer soup, so no need to get out the calipers to check your dice. As far as the size goes, consider what makes sense for a spoon, and that the softer vegetables will lose a bit of mass. Resist the temptation to chuck the lot in a blender, unless you want slurry. Salt vegetables, and let sit for a few minutes.
- Add tomato juice, vinegar, hot sauce, and some pepper. Cover and refrigerate. Check seasoning before serving, and garnish with a splash of fancy olive oil, if desired.
tomatoes, cucumber, red, vidalia onion, garlic, salt, tomato juice, sherry vinegar, accept, ground black pepper, olive oil
Taken from www.seriouseats.com/recipes/2007/09/sunday-night-soups-greenmarket-last-gazp-gazp.html (may not work)