Recently, I spent one hot and humid week in Paris. During the trip, two Spanish traditions became part of my routine. First, I took siesta during the afternoon's peak. Second, my daily lunch consisted of a bowl of gazpacho, a cold soup from Andalusia, just perfect for the hot summer days. I grew to enjoy it and decided to make my own upon return.
It is easy to make. A sharp knife, fresh vegetables and a blender are all you need.
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
1-2 Tbsp chopped cilantro
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
Cayenne Sauce to taste
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Basic Recipe courtesy of Simply Recipes. I added cilantro, replaced the Tabasco sauce with Cayenne Sauce, and omitted the Worcestershire sauce and Tomato juice.