Anne’s Gazpacho

Anne McMillan and Ed Holland came to Portsmouth for a week-long visit in early August 2022. They arrived at the peak of tomato season. Anne made two huge batches of her “crunchy” gazpacho, using tomatoes, onions and even a small beet from the garden. She considers this recipe to be flexible, a starting point ...

Have ready:

6-8 fresh tomatoes
1/2 green pepper
1/2 cucumber
1 small beet
a slice of onion or a couple pearl onions

1-2 tbs. olive oil
1 tbs. apple cider vinegar
1 tbs. white balsamic vinegar
salt to taste

The process

Put all of the vegetables into a food processor with 1/2 cup water, and purée thoroughly. Work in batches if necessary, putting puréed vegetables into a large bowl.

Add the olive oil, vinegars and salt. Process again or stir the bowl thoroughly and taste. Adjust to taste with salt, more vinegar, or a little water to thin it a bit.

Serve cold.