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Gazpacho

Photo By Tom Grill/Getty Images

 

 

 

Nina’s Gazpacho


8 ripe plum tomatoes
2 red onions
2 cucumbers
2 cloves of garlic
4 red bell peppers
1 Tbsp. of Maldon salt (or sea salt)
1 Tbsp. of freshly ground black pepper
1/4 cup of fine white-wine vinegar
6 cups of fresh tomato juice
zest of 2 lemons
8 basil leaves, chopped or whole
1/4 cup of olive oil

Boil the tomatoes for 2 minutes and remove their skins. Cut into quarters. Peel and dice the onions, cucumbers and garlic. Remove the stems of the peppers, seed them and chop peppers into rough pieces. Finely puree the ingredients and add the salt, pepper and vinegar. This can be done in batches. Transfer the puree to a large bowl and add the 6 cups of tomato juice. Stir thoroughly. Zest the 2 lemons and add as garnish along with the basil leaves. Cover and refrigerate for 2 hours. It’s even better the second day!

 

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