This was way before I learned about food photography, bear with me -Heather June 2010
With the temperature rising something has to give. Try this Andalusian favorite for a change of pace. Traditional gazpacho is often made with bread blended in, I prefer to serve it on the side or with a dollop of sour cream. This version makes a nice accompaniment to sandwiches or as a light starter course. Directions for a more delicate version will follow the original.
- 4 – 5 large tomatoes, cored and cut into chunks
- 1 cucumber peeled and seeded
- 1 or 2 bell peppers seeded and cut into chunks (use red or green, red produces a sweeter flavor and prettier color)
- 1 med sweet onion (such as Vidalia) roughly chopped
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/4 cup white vinegar
- salt and pepper to taste
- small pinch of cayenne pepper – optional
Blend all ingredients until smooth and chill for at least four hours.
For a more delicate version:
Peel and seed the t0matoes. Seed the cucumber. Dice the onions and mince the garlic. Heat the olive oil over medium heat and sauté the onion and garlic until soft before blending with the vegetables and other ingredients. Chill at least four hours.