Right now, seriously. Head into your kitchen and mix up a batch because not only is it super easy, it is absolutely the best tasting thing for a hot, busy weekend lunch. I think I am going to crave this regularly enough that I'd better just make sure I always have all the ingredients on hand. Thanks to my upstairs neighbor, David, (and Ina Garten) for the fabulous first exposure to it last night. Yum. (As usual, small t.=teaspoon, T.=tablespoon)
Gazpacho
2 thick slices day-old bread, crusts removed
6 large cloves garlic, chopped
2 T. freshly chopped oregano leaves
2 T. chopped flat-leaf parsley
5 T. red wine vinegar
5 T. good olive oil
1 red bell pepper, seeded chopped
1 yellow bell pepper, seeded and chopped
2 red onions, chopped
1 seedless cucumber, unpeeled, seeded, and chopped
4 large ripe tomatoes, chopped
1 (46-ounce) can tomato juice
4 t. kosher salt
2 t. freshly ground black pepper
Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.
Place the peppers, red onion, cucumbers, and tomatoes separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Serve cold.
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