traditionally, gazpacho is served cold, but i like mine at room temperature. traditionally, it's a refreshing summer dish, but i like it in the winter too as a counter to all the heavy meals. traditionally, bread crumbs are almost always in the recipe, but i omitted them because really, they just seemed unnecessary. no offense to other gazpacho chefs - i'm sure there are plenty of great recipes with breadcrumbs, but this is untraditional gazpacho, after all.
- 2 14oz. cans fire roasted tomatoes (drained)
- 1 jar of roasted red peppers (drained)
- 1/2 can whole kernel corn
- 1/2 cucumber, peeled
- 1/2 green bell pepper
- 1/4 cup cilantro
- 2-3 garlic cloves, minced
- 3 tablespoons onion powder
- 1 ½ tablespoons ground black pepper
- 3 tablespoons red wine vinegar
- hot sauce to liking
just throw everything in a food processor and pulse until you have a well blended chunky gazpacho. you may need more vinegar or hot sauce to help liquefy everything.
makes several bowls.
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