Classic Gazpacho

One of the best things about having a small business is the support you receive from friends. It's always fun when people ask how things are going or inquire about our progress at Findlay Market. Since we've always surrounded ourselves with people who enjoy cooking and eating, we've found our friends are a great resource for product suggestions, marketing ideas, and recipes.
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!

Classic Gazpacho Bon Appétit | July 1991

Yield: Serves 6

2 large tomatoes (about 1 pound)
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)

Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.