Gazpacho 3

From Recipes from America’s Small Farms


6-7 large vine ripened tomatoes                        3 cloves garlic, minced

2 medium cucumbers, peeled and chopped       1 to 2 jalapeno peppers, finely chopped

1 bell pepper, chopped                                     1 medium red onion, chopped  

salt and fresh ground black pepper                    1/3 cup olive oil           

6 TBSP red wine vinegar, or to taste                 ¼ cup chopped fresh basil, cilantro, or



  Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin.  Place the tomatoes in ice water to cool; slip off their skins.  Cut the tomatoes in half crosswise and squeeze out the juice and seeds into a strainer over a bowl.  Reserve the juice and discard the seeds.

  Puree half of the tomatoes in a food processor or blender.  Coarsely chop the remaining tomatoes.  Combine the pureed and chopped tomatoes in a bowl and add the reserved juice   Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers.  Season with salt and black pepper to taste.  Chill for at least 1 hour before serving.  Sprinkle the fresh herbs over the bowls for garnish, if desired.