My Gaspacho

By Dorothy Firestone

Makes about 9 cups.


1 red, yellow or green bell pepper, roughly chopped

3 ribs celery, roughly chopped

2 small cucumbers, peeled and roughly chopped, seeding optional

1 onion, quartered

1/4 cup red wine vinegar

3 pounds fresh tomatoes, peeled* and quartered, divided

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

Optional, drops of Tabasco


A food processor works well with this recipe. Chop pepper, celery, cucumber and onion, coarse or fine, in the food processor; transfer to large bowl. Process vinegar with half the tomatoes. Add to bowl. Add remaining tomatoes to processor. With processor running, pour in oil. Season to taste with salt and pepper. Add optional Tabasco. Refrigerate. Serve with croutons.

* To peel tomatoes, drop them into boiling water for 10-15 seconds. Remove them with a slotted spoon and peel or refrigerate them to be peeled later.