This is a base for a very standard, Americanized gazpacho that’s been popular since the 70s.
By Jennifer Abbott
- 4 large ripe tomatoes, peeled and seeded
- 1 purple onion
- 3 smallish cucumbers, seeded
- 2 red bell peppers, seeded
- 1 or 2 jalapeno peppers, seeded if desired (more seeds = more heat)
- 3 to 6 cloves garlic, according to how garlicky you want it
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons white wine vinegar (or red wine vinegar)
- salt and pepper to taste
- minced fresh cilantro (optional)
- Cut the tomatoes, onion, cucumbers, bell peppers, and jalapeno into chunks, roughly 1 1/1" square.
- In a food processor fitted with the steel blade, pulse the cucumbers and garlic together several times, until chopped finely. Remove to a large bowl.
- Pulse the onion, bell pepper, and jalapeno together finely, then remove to the bowl.
- Pulse the tomatoes until chopped and juicy, then remove to the bowl.
- Add olive oil, vinegar, salt, pepper, and optional cilantro to the vegetables. Taste, adjust seasonings, and let sit in refrigerator for several hours to develop the flavors.
Jennifer Abbott is a writer, music teacher, Southern food enthusiast, and soup aficionado. She lives in New Orleans and blogs about cooking and dining at Food Orleans.