I learned about Gazpacho when I first moved to California in 1960. It was a huge fad at that time, and I was knocked over by it! It’s been called everything, including “liquid salad,” but whatever you call it, it’s simply delicious!
This may seem like a summer-only dish to many of the mainlanders, but in California, and especially here in Hawai`i, we can eat it year-round.
The beauty of a healthy serving of Gazpacho is that you can put almost any kind of raw veggie into it. Take your pick from:
fresh tomatoes (about 2-3 pounds cut into quarters, skin and all)
bell peppers (I used a combination of orange, red, yellow baby bells)
hot pepper (maybe a Jalepeño)
Zap it up in a blender or food processor until thick and chunky.
Store it in the fridge until it’s good and cold.
Ladle it into a bowl, top with crumbled feta and sprigs of cilantro.
To go with this, I like to serve a good loaf of crunchy rustic bread fresh from the oven, and maybe a big hunk of sharp cheese.