For this recipe, I halved that of Simply recipes
- 6-8 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups) (I used plum tomatoes, made a cross in the bottom, put in boiling water for a few minutes, cut the top off and peeled easily).
Look at The Kitchn if you want more details
1 red onion, finely chopped (about 1 1/4 cups)
1 cucumber, peeled, seeded, chopped (about 1 cup)
1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced (about 1 teaspoon)
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp freshly squeezed lemon juice
2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste (I used the amazing Queen Majesty hot sauce)
1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice) I used Organic tomato juice by RW Knudsen
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.
Adjust seasonings to taste.
Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.
Simple Arugala Salad
Arugala or Rocket leaves
Freshly crushed salt and pepper
Pecorino or parmesan shavings
In such a simple salad it is important to use really good quality ingredients.