Piquant Gazpacho

1. 1

   Core and coarsely chop the tomatoes and add to the bowl of a strong blender.

2. 2

   Coarsely chop the cucumber, onion, bell pepper and garlic and add to the blender. If the blender bowl is full, process the mixture for a few seconds until there is more room.

3. 3

   With a knife, peel the orange and remove the sections (do not include any membrane). Add to the blender.

4. 4

   Add 4 Tablespoons of vinegar, 1 Tablespoon of oil, and 1 teaspoon of salt, and the Tabasco to the blender and blend until the mixture is homogenous but still has some texture. Taste, and add more salt, vinegar and/or oil, to your taste.

5. 5

   Refrigerate the gazpacho for a few hours before serving. I find that it keeps, refrigerated, for at least 6 days.

6. 6

   I enjoy this unembellished but it is also nice garnished with slivers of basil, tarragon, or sprigs of dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.