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.

Tomato-Cucumber Gazpacho

Ingredients

  • 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!