My Favorite Gazpacho

My Favorite Gazpacho

  • 1 small onion, quartered
  • 1 small cucumber (peeled or not, your choice), quartered
  • 1 small bell pepper (any color), quartered
  • 3 cloves garlic (more if you like)
  • Half a 3 ounce jar of chopped pimentos
  • 1 Tbsp. salad oil (optional)
  • Scant half cup red wine vinegar (you can use other flavors of vinegar if you prefer)
  • 1  16 ounce can of peeled, chopped tomatoes*
  • 1  12 ounce can V-8 Juice *
  • 1  10 ounce can Snappy Tom or similar spicy tomato juice *
  • freshly ground pepper, to taste

Garnishes such as croutons, additional coarsely chopped vegetables, sour cream

In food processor or blender, combine onion, cucumber, bell pepper, pimentos, salad oil (if using) and vinegar. Process until the consistency you like, but still leave it with some texture. Add garlic and freshly ground pepper. Pulse on and off a few times. Pour into a large pitcher or deep bowl. Add V-8 juice and Snappy Tom, stirring until well mixed. Chill, serve plain or with garnishes, and enjoy.  (If you take this as smooth as possible and strain, it also makes a good Bloody Mary base.)

*Notice I didn’t add any salt. Since the canned tomatoes and juices already have a good deal of salt (even the lower salt versions), I don’t add more but add a bit if you want.

If you have a garden with an abundance of tomatoes, absolutely use fresh instead of canned. Just peel them (dip for about 5-10 seconds in boiling water, then plunge in ice water and the skins will slip right off), chop up and add a little more of the juices to get the consistency you want.
Makes 6-8 servings

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