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Super Easy Gazpacho

Between our CSA and our landlady, we received 4 pounds of tomatoes last week. I used some of them in an orzo salad (not as good as with cherry tomatoes, by the way), but still had a bunch left. Since it was hot, we decided to try making gazpacho from a recipe in Mark Bittman’s How to Cook Everything Vegetarian. I can’t believe we haven’t done this before—it’s so easy. And it used up a ridiculous amount of tomatoes. I thought it would be just cold tomato soup, but it’s much better.

Super Easy Gazpacho

2 pounds tomatoes, roughly chopped
1 cucumber, peeled and diced
2–3 slices bread, crusts removed, torn into small pieces
1/4 cup extra virgin olive oil
2 tbsps red wine vinegar
1 tsp garlic, minced
1 cup water
salt and pepper

Blend tomatoes, cucumber, bread, oil, vinegar, garlic, and water until smooth. Add salt and pepper to taste. Serve within a couple of hours.

We don’t have a real blender, but our immersion blender worked well. This recipe suggested a drizzle of olive oil as a garnish, but Mike and Sharon also made us gazpacho once with minced veggies on top—I think it was cucumber and red pepper. That was good!

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Comment from Sharon
Time September 10, 2010 at 12:23 pm

We had gazpacho this week, too! So yummy. Our recipe is a little different, though; I don’t know it, Mike does. The garnish we had was avocado and red onion, with a little lime juice. The avocado does a nice job cutting the acidity of the tomatoes. Yum!

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