CHEF JEFF — ONE BYTE AT A TIME: Gazpacho

Ingredients for this cold soup can be found at a farmers market or your own backyard garden.

Gazpacho

3 large ripe tomatoes (about 1½ pounds) cored, quartered

2 red bell peppers, stemmed, seeded and chopped coarse

2 cucumbers, peeled, halved, seeded, chopped coarse

5 cups tomato juice

1 onion, minced

1/3 cup white wine vinegar

2 garlic cloves, minced

½ teaspoon Tabasco sauce

Salt and pepper

¼ cup minced fresh parsley or cilantro

Pulse tomatoes in food processor until finely chopped, about 12 pulses. Transfer to large bowl. Pulse peppers, peeled cucumber until finely chopped, about 15 pulses. Add to bowl with tomatoes. Stir in tomato juice, onion, vinegar, garlic, Tabasco, 1 teaspoon salt, pepper to taste, parsley. Cover, refrigerate for 2 hours.

Note: Gazpacho can be covered, refrigerated up to 2 days.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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