Easy Gazpacho Recipe
Recipe courtesy of Sue Schwalbach
Serves 6 generously
2 28 oz. cans whole, peeled, tomatoes, well drained. (San Marzano are the best)
¼ seedless cucumber, unpeeled, seeds removed
1 large red onion
6 garlic cloves, chopped coarsely
½ cup red wine vinegar
½ cup good olive oil
½ tsp celery salt
¼ tsp cayenne pepper
2 Tbsp tomato paste
1 ½ cup tomato juice, preferably Sacramento
- Cut tomatoes, scallions, cucumber and onion in large pieces and place them in food processor with steel blade. Add the garlic and pulse until all is coarsely pureed.
- Place in large bowl and whisk in the vinegar, olive oil, celery salt, pepper, tomato paste, tomato juice, 1 Tbsp salt and 1 ½ tsp pepper.
- Cover with plastic wrap and chill four hours or overnight.
- Serve with your favorite Crostinis.