4 to 6 servings
Chilled Gazpacho, considered a liquid salad, is a marvelous addition to any hot-weather meal.
- 1 large garlic clove, peeled and minced
- 1 chicken bouillon cube, mashed
- 2 cups tomato juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice (preferably freshly squeezed)
- 1 small to medium green pepper, cored, seeded, and chopped
- 1 small to medium sweet onion (Vidalia or other sweet variety), peeled
- and chopped 1 firm ripe medium tomato, chopped or cut into very small cubes, or about 16 very small (grape) tomatoes, quartered
- 1 small cucumber (may be seedless if desired), peeled or unpeeled as desired, diced
- Salt and freshly ground black pepper to taste
- 3 to 4 drops hot pepper sauce or to taste
- Additional chopped firm ripe tomato or quartered grape tomatoes, chopped cucumber, chopped green pepper, thinly sliced green onions, and crisp croutons as desired for garnish
In a blender container or food processor, combine the first garlic, chicken bouillon cube, tomato juice, olive oil, and red wine vinegar. Cover and blend at medium speed for several seconds. Stir in green pepper, onion, tomato or tomatoes and cucumber, mixing well. Season with salt, pepper, and hot pepper sauce to taste.
Pour into a glass or ceramic container; cover and chill thoroughly in the refrigerator for at least 1 hour to blend flavors.
To serve, spoon Gazpacho into chilled bowls, dividing evenly. Pass bowls of chopped tomato, chopped cucumber, chopped green pepper, sliced green onion, and croutons to garnish each serving.
Variations: Add very small pieces/cubes of peeled avocado to Gazpacho.
Add thinly sliced pimento-stuffed olives to Gazpacho.
Add blanched whole-kernel corn to Gazpacho.
Garnish each serving with a dollop of sour cream or reduced-fat sour cream.