Food Geek Friday: Tomato-Cucumber Gazpacho
As a matter of fact yes, this is the second Food Geek Fridays in a row that I've posted a gazpacho recipe but I'm just too excited to let this one pass. Especially while you can still get the goods at the farmers market. I've searched for ages for a tomato based gazpacho that I really liked. All the ones that I've tried just didn't hit the mark. Until this one.
I've always been hit or miss with the tomato. Sometimes I love it. Other times, not so much. But last weekend at the farmers market some giant tomatoes just called to me. They were sooooo pretty!! I HAD to buy them!
Once I got home, I did some googling and landed on a recipe from Bon Appetit. Of all the recipes I perused, they're Tomato-Cucumber Gazpacho really caught my eye. I halved it and made quite a few changes from the original, so check out the link for the original and read on for my adaptation.
- 3 large tomatoes, coarsely chopped
- 1 1/2 cups tomato-based vegetable juice (I used low sodium V8)
- 1 chopped cucumber
- 1/8 cup extra-virgin olive oil
- Italian seasoning to taste
- 1 tablespoon plus 1/2 teaspoon zinfandel wine vinegar
- 1 tablespoon mayonnaise
- 1 large garlic cloves, peeled
- Salt and pepper to taste
Toss everything in food processor and process until smooth. Work in batches if necessary. Transfer to bowl, cover and refrigerate at least 4 hours and up to 1 day.
Divide gazpacho evenly among bowls and enjoy!