Nana’s Gazpacho
Yield: 6 to 8 servings
Ingredients
3 medium sweet bell peppers ( I used orange and yellow but my mother used red and green)
1 small cucumber, peeled and seeded
1 large Spanish onion, peeled and diced
6 large, very ripe tomatoes, peeled and seeded
3 cloves of garlic, peeled
1 scant Tablespoon Kosher salt
1/2 teaspoon cracked black or Aleppo pepper
2 teaspoons Hungarian paprika or 1 teaspoon of smoked Spanish paprika and 1 teaspoon Hungarian paprika
1/3 cup EVOO
1/3 cup red wine vinegar
2 cups cold water
Directions
- To peel the tomatoes you can either plunge them into boiling water for 2 minutes and then into ice water OR you can cut out the core and using a sharp knife, grab the peel and start pulling/cutting it away from the tomato. It doesn’t have to look perfect since it will be pureed in any case.
- Coarsely chop the onion, cucumber, peppers and tomatoes and mince the garlic. Set aside.
- Mix your liquids with the salt, pepper and paprika.
- Working in batches, place about 1/3 of the ingredients in a blender and puree, leaving a little texture. In a large bowl, mix everything together so the mix is evenly distributed. Pour into containers and refrigerate.
- When ready to serve you can garnish it with finely diced cucumber, bell pepper and cilantro or use croutons.