Kepler's UnclesGazpacho
Submitted by bo on Tue, 08/10/2004 - 11:20pm.
Recipes
Makes about 3 quarts, serving 8 to 10
3 ripe medium home grown tomatoes (about 11/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
2 large shallots or 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla), peeled and minced (about 1/2 cup)
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice, preferably Welch’s
1-2 chipotle peppers in adobo sauce
8 ice cubes
Extra-virgin olive oil for serving
Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, chipotles, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
3 ripe medium home grown tomatoes (about 11/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
2 large shallots or 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla), peeled and minced (about 1/2 cup)
2 medium garlic cloves, minced
2 teaspoons salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice, preferably Welch’s
1-2 chipotle peppers in adobo sauce
8 ice cubes
Extra-virgin olive oil for serving
Combine tomatoes and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in large (at least 4-quart) nonreactive bowl; let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, chipotles, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)