Tomato Gazpacho 2

More super recipes!

I don't want to repeat a lot of recipes here, but I do love gazpacho. When Cooks Illustrated offered one I had to try it. I made it one Saturday and left it to fridge over night. The next day I took it to Stern Grove for the Natalie MacMaster show. (GREAT show.) While I think the other recipe is better, this one got such rave reviews I had to put it out too. (Thanks for the complements Sarah!) 

A few things to note.  Good tomatoes are key. If they're all green and hard it won't be as good - duh. As well, good tomato juice is needed.  Cooks had a whole discussion and thought Welch's was the top dog. My store didn't have it so I used Campbell's and the people loved it.  Lastly, the key to a great presentation is having all the vegetables diced to about the same size.  You don't want the tomatoes to be big and the cukes tiny.  In retrospect I would use 4 cloves of garlic, but I'm a garlic hound.

• 1 1/2 pounds good red tomatoes
• 1 pound red bell peppers (two small ones)
• 2 cucumbers
• 2 cloves garlic
• 1/2 medium white onion
• 1/3 cup red wine vinegar
• 2 tbs. balsamic wine vinegar
• 1/4 tsp. salt
• fresh ground black pepper
• 5 cups tomato juice (I used Campbell's, Cooks recommends Welch's)
• 1/4 cup extra virgin olive oil
• 1 tsp. Tabasco sauce
• 1/8 tsp. Habanero sauce (or just use more Tabasco)

Cut tomatoes in half and remove the seeds. Evenly dice the tomatoes into 1/4 inch cubes.

Peel the cucumber and remove seeds from it and the pepper. Dice the cucumber, pepper, and onion into 1/4 inch cubes.

Mince the garlic very finely.  

Combine tomatoes, bell pepper, cucumber, onion, garlic, salt, pepper, and vinegars. Let stand for 5 minutes.  Mix in tomato juice and hot sauces (careful with that Habanero sauce, a little goes a looooong way). Cover tightly and store in the refrigerator for at least 4 hours.

Before serving remove one cup of the mix. Use a handheld food processor or blender to puree the rest. I have also served it without this step and while it is good, the puree is a step better.

Spoon into bowls, add a spoonful of the reserved chopped veggies and drizzle a little olive oil in each bowl.