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Gazpacho (The Culinary Capers Way)
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Description
This recipe is not traditional! My gazpacho features bright vegetables floating in a light tangy tomato broth (you can blend it if you must). My special ingredient is Ume Plum vinegar; it enhances the natural umami of the tomatoes. I use Eden Foods brand, found in the Asian section of the grocery store.
Ingredients
- 3 cups Diced Peeled And Seeded Cucumber
- 3 cups Diced Ripe Tomatoes
- 1 whole Yellow Pepper, Diced
- 1 whole Green Pepper, Diced
- 1 cup Diced Red Onion
- 2 cloves Garlic, Minced Or Pressed
- ½ cups Minced Flat-leaf Parsley
- ½ cups Minced Cilantro
- 1 quart Campbell's Original Tomato Juice (in The Bottle Not Can)
- ½ cups Extra Virgin Olive Oil (dont Skimp!)
- ¼ cups Apple Cider Or Red Wine Vinegar, Plus More To Taste
- 3 Tablespoons Ume Plum Vinegar, Plus More To Taste
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Frank's Red Hot Sauce
- 1 dash Freshly Ground Black Pepper, To Taste
- 1 dash Sea Salt, to taste
- 1 dash Sugar, Opt
Preparation
In a large bowl combine the first 8 ingredients. Then add tomato juice until it reaches your desired thickness. Add the remaining ingredients and seasonings adjusting to your taste as you go along. Chill for at least 4 hours and or up to 3 days.
If you would like to blend the gazpacho use less tomato juice than you would for the chunky kind, and then thin the blended soup with the extra juice if necessary. I like to serve it with corn chips or crusty country bread.
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