Wednesday, May 9, 2012


I remember when I was little- maybe second grade- loving gazpacho. It might sound strange, loving gazpacho in second grade, but that's the kind of mother I had; she was always venturing for us kids to try new things and of course, we were game. My mother always kept a huge container of it in the fridge and we'd always have a bowl for a big snack or lunch. Gazpacho tastes better in the spring when the weather is nice and the chance to make it with vibrant vegetables is around.
1 red bell pepper
2 orange bell peppers
2 red onions
10 cloves of garlic
10 plum tomatoes 
1- 18 oz can tomato paste
4 1/2 c water
3 tbsp Worcestershire sauce
1/2 c white wine vinegar
1/2 c extra virgin olive oil
2 tbsp kosher salt 
2 tbsp coarse black pepper
1. Large chop the bell peppers, onions, tomatoes, and garlic. In a food processor pulse each vegetable separately. be sure to not over process, three to four pulses should be enough for each vegetable(make sure they are a still small pieces). In a large bowl combine all of the vegetables. 
2. Mix the tomato paste, water, worcestershire sauce, white wine vinegar, olive oil, salt and black pepper in another large bowl. pour in the vegetables and mix. Refrigerate gazpacho. The longer the gazpacho sits the better the flavors become. serve cold. Serves: 10
Bon App├ętit!

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