Gazpacho

SERVING SIZE: makes about 3 quarts



Ingredients

by Bob Sargent

One smallish zucchini
One small summer squash
One red pepper
One green pepper
1/2 small red onion
4 medium-sized ripe tomatoes
One small (not tiny, 16 oz.?) can whole tomatoes in juice
One large peeled cucumber
One small carrot
One clove of garlic



Directions

1.Wash, trim and dice the veggies into 1" pieces.


  1. In a food processor, pulse the first 5 ingredients until evenly chopped as small as you'd like them to be. Set aside in a large bowl.
  2. In the same unwashed processor, add the cucumber, tomato, carrot and garlic and process the hell out of it -- to liquid. Add to bowl of chopped vegetables and add 1/4 cup each: virgin olive oil and high-quality red wine vinegar. Season with salt and pepper, as well as scallions and cilantro, if you like. If too thick add tomato juice, ice cubes or vegetable stock as desired.




Notes

Betsy says: "I haven't had time to try this yet, but Bob's recipes have never failed me. Personally, I'd ask for at least four bucks a pint. Probably five."

Bob says: "Instead of a blender or food processor, at the restaurant we push the vegetables through a course meat grinder attachment on our big mixing machine. It seems to cut them right for our taste. I sometimes have a difficult time controlling the blender and processor. The pieces are hard to get small and uniform without either too many big chunks or a homogenous mush. That being said, the food processor is probably the best tool to chop the vegetables and separately puree tomatoes and cucumbers to mush. Here's an approximation:"