This is quite possibly one of my favorite foods. It's full of crunchy vegetables, it's healthy, it's refreshing and it's delicious. I love Gazpacho, partly because of my love of Spain.
Like so many recipes, there are scores of different ways to make Gazpacho. Some people like it chunky (as this recipe does), others puree it to be drinkable. Sometimes, it's puréed with vegetables added afterward. Some recipes call for bread, either blended or left in chunks in the juice. This recipe is one that my (not Spanish) dad has been making for years. His recipe calls for beef broth. So, I modified this one to be vegan.
2 lbs. Tomatoes
*Appx. 4 large tomatoes.
1 Cucumber (Which has a much funnier name in Spanish: Pepino)
1 Bell Pepper - Any color
*For this recipe, I chose red
1 Bunch of Green Onions
1 t. Celery Salt
6 c. Tomato Juice
3/4 c. Condensed Vegetable Bouillon
*If 1 Cube makes 2 c, boil it down to 1 c. Makes sure it's room temperature before adding it to the mix.
3 T. Olive Oil
2 T. Red Wine Vinegar
1 t. Black Pepper
A dash of Hot Sauce (Optional - but why wouldn't you?)
Salt - to taste
1. Chop the tomatoes, discarding the green parts.
2. Peel and de-seed the cucumbers
3. Chop the green parts (tops) of the Green Onions.
4. Chop the Bell Pepper into large chunks
5. Mix the vegetables, and Tomato Juice together in a very large bowl. Add the Bouillon, Olive Oil, Vinegar, Hot Sauce, Salt and Pepper.
6. Let chill for at least two hours in the refrigerator before serving.