Ok, so I've been meaning to do some spanish cooking for a while. I also am becoming totally obsessed with soup. It follows that I should learn to make gazpacho. As it turns out... well, it's the easiest soup ever (At least compared to Tom Yum, Lamb Pho, and other soups that I've been making).
As with any new dish I am planning and have never made before, I like to consult several different sources and figure out what the common ingredients and procedures are. Especially when a dish is a big cultural item like this, the recipes tend to vary wildly. Asking for someone's gazpacho recipe is like asking for someone's pasta sauce recipe, or chili, or something...
Anyway, I took a look at a whole slew of options, and tried to figure out what seemed like common ground, and which of the unique items in each recipe sounded good. Here's what I came up with. I made a huge batch, too... so i'm going to say this will easily serve 8.
2 medium cucumbers
1 medium zuccini
bread (see below)
1 large bell pepper
juice of 2 limes
5 cloves of garlic
1 medium red onion
3 cups tomato juice
1/4 cup white wine vinegar
1 Tbsp. cumin
S & P
This is a SUPER easy recipe. Waiting hours and hours for it to chill properly is really the only hard part. Or maybe peeling the tomatoes, but I'm about to make that easy for you.
Easiest way I've found to peel tomatoes:
2) Cut an X in the skin of the tomato on the opposite side of the stem
3) Briefly submerse the tomato in the boiling water
4) Immediately remove tomato and run under very cold water. the skin should pretty much just slough off.
(Soaking just makes it work better in the blender.)
Try to wait at least 4 hours though.