Click here for a printer friendly version of this recipe. Gazpacho 1 pound ripe tomatoes 1 onion, peeled and chopped 1 green pepper, seeded and diced cucumber, chopped 2 tablespoons dry white breadcrumbs 2 cloves garlic, minced 2 teaspoons red wine vinegar 2 cups tomato juice Salt and black pepper Accompaniments cucumber, diced 10 green onions, chopped pound tomatoes, skinned, seeded and chopped 1 large green pepper, seeded and diced Cut a small cross in the top of each of the tomatoes and plunge into a bowl of boiling water for a few seconds. Carefully peel the skin away from the blanched tomatoes. Discard skin and chop the tomatoes.
Process tomatoes in a blender or food processor along with onion, green pepper and cucumber.
Blend until finely chopped. Pour tomato mixture into a bowl with the bredcrumbs, garlic vinegar and tomato juice. Mix well to blend evenly and allow to stand 15 minutes. Add salt and pepper and push mixture through a fine mesh sieve using the back of a wooden spoon. Chill well before serving.