The Bubbe’s Gazpacho | Kosher Recipes

“It’s hot out there,” The Bubbe says.

Well, it is August, and as the days of summer are waning, everyone is enjoying the last sights, sounds and smells. Right now tomatoes are peaking, so August is the perfect month for nice bowl of chilled soup like Gazpacho. No one really ate gazpacho in the old world, so this is from The Bubbe’s experiences and exposure to many different cultures throughout her life. Always a fan of soup, The Bubbe is always finding new ways for her loved ones to get their veggies! This dish is easy to prepare and delicious to eat.

Cooking with The Bubbe – Gazpacho from The Bubbe on Vimeo.

Here’s what you’ll need to prepare this dish:

• A good sharp knife
• A nice cutting board
• An immersion blender or a food processor

And here are the ingredients:

• 6 medium tomatoes
• 2 medium English cucumber
• 2 large sweet peppers (red or yellow)
• 2 medium shallots
• 1 large Vidalia onion
• 1/4 cup fresh dill
• 1 tbsp table salt
• 1 tbsp black pepper
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 3 cups tomato juice

Make sure all ingredients are diced, about 1/4 inch. Place all ingredients in a large pot and blend using immersion blender to desired smoothness. Chill for 12-24 hours and serve cold. You can garnish with anything you like, maybe a little sprinkle of dill, or diced avocado. Enjoy!