If you like salsa, you’ll like gazpacho. Sometimes called a liquid salad, gazpacho come from Spain but is served in Portugal and Latin American countries too!
Sharp knife (adult needed)
Wooden spoon or fork
Food processor or potato masher
- 1 English or regular cucumber or 2-3 kirby cucumbers, washed or peeled and diced
- 1 large ripe tomato, cored and diced
- 1⁄2 small red or yellow onion, peeled and chopped
- 1 red bell pepper, seeded and diced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 1⁄2 cups tomato or V8 juice
- 1⁄2 cup ice water
- 1⁄2 teaspoon salt
- 1 teaspoon fresh dill or 1 tablespoon fresh cilantro or basil leaves
- 1 tablespoon crumbled feta cheese
- 1 tablespoon croutons
Put the diced cucumbers, tomato, onion, bell pepper, and garlic into the mixing bowl and mix them together with the spoon or fork.
Put half the gazpacho mixture into the processor fitted with the steel blade and put the top on tightly. (if you don’t have a food processor, you can mash everything together with a fork or potato masher.)
Press the “pulse” button on the processor 2 or 3 times, or until all the ingredients are chopped up even more, but not so much that you make the mixture smooth.
Remove the top of the food processor (be careful of the blade) and pour the mixture back onto the bowl. Carefully put the blade in the sink.
Add the olive oil, vinegar, tomato or V8 juice, water, and salt to the bowl and stir everything together.
Cover and refrigerate at least 2 hours and up to overnight.
Add the toppings just before serving.
Want to try different colored tomatoes? Orange, green, and yellow tomatoes have just as much of the good-for-you stuff as the red ones do.