Have to admit when you use really fresh ingredients, you get the process right every time.
Gazpacho
• 1 green pepper, seeded and chopped fine
• 3-4 tomatoes, skinned, seeded, and chopped fine
• 2 large cucumbers, peeled, seeded, and chopped fine
• 1 large bunch cilantro, chopped fine
• 1 large red onion, chopped fine
• 3 large cloves garlic, minced
• 1 teaspoon tabasco--or 2 jalapeno peppers, chopped fine
• 1 46-ounce can tomato juice
• 1/4 cup olive oil
• juice of 3 limes
• 2 teaspoons sugar
• salt and pepper to taste
Garnish: cilantro leaves for each bowl
Carefully chopped all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt, and pepper.
Let chill and cure in the refrigerator overnight.
When ready to serve, ladle into bowls and top each one with something creative and fun with the cilantro.
Bon Appetit!