Traditional Gazpacho

Recipe from Sylvia's Table by Liz Neumark

Ingredients (serves 4-6):
3-4 large tomatoes
1 medium onion, minced
1 green bell pepper, minced
1 cucumber, seeded and chopped
2 scallions, white and light green parts chopped
1 garlic clove, minced
3 tbsp fresh lemon juice
2 tbsp red wine vinegar
2 tsp minced tarragon
1 tsp dried basil
1/4 cup chopped parsley
1 tsp white sugar
salt and freshly ground pepper to taste

Directions:

1) Place sieve over a bowl. Cut tomatoes in half crosswise and squeeze them into the strainer to catch the seeds and reserve the juice; discard the seeds. Chop the flesh roughly.

2) Put the tomato juice and chopped tomatoes into a blender or food processor, along with the remaining ingredients. Season with salt and pepper. Blend in batched if necessary, until well combined. Take care not to over-blend- you might want to pulse to control the outcome. The soup should have some texture, even chunkiness, and not be a smooth puree. Pour the soup into a bowl and chill for at least 2 hours before serving. 
 

cover image @dabyki via Unsplash