Quick Food Processor Gazpacho

Name: Quick Food Processor Gazpacho
Yield: Serves 8 to 10 (Makes about 3 quarts)
Cuisine: Europe, Spanish & Portuguese
Ingredients: 3 , ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and quartered; 2 , medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces; 2 , small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces; 1/2 , small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup); 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons, table salt; 1/3 cup, sherry vinegar; 5 cups, tomato juice; 1 teaspoon, hot pepper sauce (optional); 8 , ice cubes; 1 teaspoon, extra virgin olive oil for serving

3 comments

Appears in Cook's Illustrated July/August 2001

This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer.

SERVES8 to 10 (Makes about 3 quarts)

TIME20 minutes, plus 4 hours chilling

WHY THIS RECIPE WORKS

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables separately in a food processor, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and ...

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