- 1 cucumber
- 2 red bell peppers
- 4 plum tomatoes
- 1 red onion
- 1 garlic clove
- 3 cups tomato juice
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon salt
- 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Gazpacho is a soup made of raw vegetables and served cold usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely consumed in Spain and neighboring Portugal particularly during the hot summers, as it is refreshing and cool.
Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Then very ripe tomatoes and vinegar are added. In the days before refrigeration the gazpacho was left in an earthenware pot to cool by evaporation, and some water added.
Chef Vipul, a Professional in Industry with over 11 years of experience in India and Abroad, specializes in South East Asian and Modern Continental Cuisine. Currently, he is inspiring and nurturing young chefs as a Chef Trainer at IHM PUSA New Delhi.