THE THREE GAZPACHOS #1 RED GAZPACHO

This is the first of three posts from my Fullerton Arboretum cooking class dealing with the first course which was tri-color gazpachos.

Which Gazpacho will fire up your taste buds?  We’ll be trying three styles including one from the plains of Spain, the mountains of India and the coast of Mexico.  This highly popular dish incorporates the flavors of summer with the Exotic tastes of faraway lands.  Enjoy the unique distinctions of three very different Gazpachos!  This has a very simple list of ingredients and proves that less is more.  

Red Gazpacho

4 pounds of red tomatoes (plum work well)

½ cup of red bell pepper seeded and roughly chopped

2 cloves garlic

1 Teaspoon sherry vinegar

½ cup fresh basil leaves

½ teaspoon each Salt and pepper (or to taste

Puree each recipe separately in a Cuisinart, blender or Vita-Mix style blender.  Let it sit for 2 hours then chill.  The longer it rests the more intense the flavor.  

If the finished product is too thick for your liking, strain out part or all of the pulp.  Before serving, adjust salt and pepper for taste.