I love gazpacho but hate the price of tomatoes nowadays. This recipe stretches your dollar by combining tomato juice with just 1 pound of tomatoes, so you can afford to buy some really nice ones. 8 servings.
1 pound good red tomatoes, seeded and coarsely chopped
½ medium bell pepper, seeded and coarsely chopped
1 large cucumber, peeled, seeded and coarsely chopped
3 cloves garlic
1/2 medium white onion, coarsely chopped
6 T sherry vinegar, OR 5 T red wine vinegar and 1 T balsamic vinegar
4 c good tomato juice (I used Campbells which was the only brand in my store; it has scored well in various taste tests)
3 T extra virgin olive oil
1 t Tabasco sauce
Method: Dump everything except the tomato juice into a blender. Add 2 c tomato juice and blend until ingredients are finely chopped but not liquefied. There should still be a significant amount of roughage in the gazpacho. Add the rest of the juice, pulse briefly to blend. Chill 4 hours and adjust seasonings before serving.
Variations: This tastes good with some garlic croutons if you like them. A peeled, cored apple is a good addition. Consider a couple slices of stale white bread, crusts removed, if you like it thicker.
NOTE: this is the recipe that used to be called “Tomato Juice Gazpacho”. I re-titled it to give a better description of why it’s so great. Also, you’ll notice there’s no salt. That’s not a mistake. The natural salt from the tomatoes and the added salt in the processed juice should be enough; you can add some after it sits for a few hours if you like but be sure you taste it first.