Chunky Tomato Gazpacho


Chunky/Smooth Tomato Gazpacho (serves 6)
8 ripe tomatoes (peeled, seeded and coarsely chopped)
1/2 onion
1 green pepper, chopped
2 cloves minced garlic
1/4 cup olive oil
salt and pepper to taste
your favorite olives, chopped


Put the tomatoes, green pepper and onion in a blender and puree. (BTW, you can easily peel tomatoes by submerging them in boiling water for a minute or two after which the skins should come off easily.)
Add the rest of the ingredients to the tomato mixture and garnish with your favorite chopped olives.


When I was a child my grandmother made us gazpacho, I remember being terribly impressed with her sophistication. But what else could I expect from the woman who possessed the only bidet in all of Wyoming, as well as an impressive collection of scented soups?

In Spain, the stuff is everywhere, including ready-made all year long in the supermarkets. Sometimes it's good and other times, only so-so. Usually it's very runny and smooth. When it comes to tomato gazpacho though, I am very picky. I like some parts chunky and other parts smooth. Plus I like olives on top which is definitely not traditional but definitely very yummy. Here is a gazpacho that meets all of my needs.


8 cups


Thursday, August 26, 2010 - 9:06pm


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