- 6 large ripe tomatoes
- 2 sweet red peppers
- 2 medium sized yellow onions
- 2 large shallots
- 2 large cucumbers
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 1/2 cup canned tomato juice
- 3 eggs. lightly beaten (or egg substitute) pinch cayenne pepper salt & pepper to taste
- 1/2 cup fresh chopped dill
Wash and coarsely chop vegetables. Core and chop tomatoes, save the juice. Core, seed and coarsely chop peppers. Peel and coarsely chop onions and shallots. Peel, seed and coarsely chop cucumbers.
In a bowl whisk together vinegar, olive oil, reserved tomato juice, canned tomato juice and eggs
In a blender or food processor, puree the vegetables in small batches, adding tomato juice mixture as necessary to prevent clogging. Don't puree completely; gazpacho should retain some crunch.
Stir in cayenne, salty & pepper to taste, and dill. Cover and chill for at least 4 hours.
To serve, stir, taste and correct seasonings, and ladle into chilled bowls or mugs.
Makes 8-10 portions