|
|
Puree in a blender: |
| 2 |
c |
tomato juice |
| 2 |
|
bell peppers, seeded and
de-veined |
| 1 |
|
small onion |
| 2 |
|
cloves garlic |
| 1/2 |
t |
fresh or dried tarragon |
| |
|
|
|
|
Combine with: |
| 2 |
|
cucumbers, peeled and diced into
small pieces |
| 3 |
|
tomatoes, chopped |
| 4 |
|
green onions, chopped finely |
| 1 |
|
avocado, ripe but firm,
diced into 1/2" pieces |
| 1/4 |
c |
olive oil |
| 1/4 |
c |
red wine vinegar |
| 2 |
T |
balsamic vinegar |
| 1 |
T |
Worcestershire sauce |
| |
|
salt and pepper, to
taste |
| |
|
|
|
|
Chill and serve. |
|
Notes &
Variations:
-
Remember, a dish is only as good as its ingredients,
and this goes double for gazpacho. Use homegrown, or at least vine-ripened
tomatoes, and good firm cukes. Some people puree the entire soup,
but freshness of really good diced cukes and tomatoes make an excellent
flavor and texture.
-
These ingredients are one of a million combinations.
Try zucchini instead of avocado, different herbs, some lime juice instead
of Worcestershire and balsamic vinegar, a few hot peppers or a dash of
Tabasco to give it some bite.
-
Try using some beef broth to thin it down
a bit and give it a richer flavor.
|
|