A weekend party in your future? Quick and easy, gazpacho makes a colorful splash, and tons of vitamins-it’s a semi-exotic, and healthy alternative to chips/etc, and the dueling mayonnaise-laden ‘salads’.
Courtesy of my friend Kate Bialo, and the award-winning cookbook Southern Sideboards of the Junior League of Jackson Missisippi is Mrs. Richard Greenlee’s recipe for the best gazpacho EVER.
I guess you could use a food processor, but I like the texture that comes from chopping by hand, not smooth/pureed, but not like salsa, either; plus you really taste all the ingredients.
This recipe says it serves 10, but you may be surprised at how fast it goes. Perfect for make-ahead, and it keeps for up to five days; I’ve doubled it for just Doug and I. Add a loaf of fresh crusty bread and you’ve got a meal-ENJOY!
VERY FINELY CHOP BY HAND
2 cups peeled tomatoes 1 cup green pepper
1 cup celery 1 cup cucumber
1/2 cup onion 4 tsp. chopped parsley
2 tsp. snipped chives 2 cloves minced garlic
5 to 6 TBSP red wine vinegar 4 TBSP olive oil
1/2 tsp each salt and pepper 1 tsp Worcestershire sauce
4 cups SPICY V-8 juice
Mix, and thoroughly chill