Last week my friend Eleise Quinn suggested we feature a gazpacho recipe she received from a relative who had found it in Bon Appetit. Not being a fan of "cold soup," I had steered clear of gazpacho for years. However, Eleise assured me that this gazpacho was especially good...and I must report, it's terrific!
So as we feature Classic Gazpacho as our Recipe of the Week (Week of 8/15/11), I give a tip of Daisy Mae's hat to our friends who help us in so many ways.
Thanks for the recipe, Eleise!
1 large cucumber, peeled, halved lengthwise, seeded
1 medium onion
1 large roasted red bell pepper (available in jars)
3 cups tomato juice
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
1/8 teaspoon hot pepper sauce (such as Tabasco)