GAZPACHO back to home
2 large cucumbers peeled and seeded
2 cloves garlic
1 large sweet onion quartered
1/4 cup red wine vinegar
2 Tablespoons parsley chopped
few sprigs of cilantro
6 large ripe tomatoes seeded
3 T olive oil
several dashes tabasco sauce
salt and pepper to taste
Rough dice about 1/4 of the veggies- set aside. Put everything else in a blender or food processor and blend until fairly smooth. Combine the chunky with the smooth and adjust the seasoning- salt and pepper- vinegar, tabasco,etc.
Chill until cold.
On really hot summer days- float an ice cube in the bowl- or freeze a few cubes of gazpacho and float them in the bowl - to keep the soup really cold.
