Last week I made Gazpacho for the first time. Most of the ingredients came from our garden. When I went searching for recipes several weeks ago, I came across ones that had bread in them. Not wanting bread in mine I searched for gluten free recipes. I found this one.
Here's my version. (I can't ever do it just the way it's written.)
2 tbs tomatoes, peeled, seeded
1 medium cucumber, peeled, seeded
1 green pepper, seeded
1 small onion, chopped
1/4 cup packed Italian parsley
1 clove garlic
2 tsp cumin, ground
2 tsp salt
3 oz. tomato paste mixed with 3 oz. water
2 tbs red wine vinegar
3 tbs olive oil
I did the boiling water method of peeling the tomatoes.
In the food processor, chop until slightly chunky the cucumber and green pepper. Remove to large serving bowl.
In the food processor, chop onion and parsley. Add to bowl.
In the food processor, puree the tomatoes with garlic, cumin, salt, and tomato paste mixture. Add to bowl.
Then add vinegar and olive oil. Stir well. Chill for two hours.
Everyone liked it. :) Amy will probably not like it the second time, I could be wrong, but that seems to be her way.
The picture is of the leftovers taken several days after I made it. It still tastes great, but the coloring was more vibrant when it was fresh.