Every couple of weeks in summer I make a big bowl of gazpacho. Since neither Bruce nor Emma like it (too good-for-them!), I make it just the way I like it…with a lot of garlic for spice, and without any bread (in case I’m doing the low-carb thing) or olive oil (in case I’m counting calories). It takes minutes to make, and I have lunch for a week. And, if we have any pop-in dinner guests, it makes a great first course, especially with a splash of olive oil and a bit of buratta or mozzarella.
1 green bell pepper
1 brown onion (or sweet Vidallia)
2 cloves garlic
Vinegar, to taste (I use either balsamic or red wine)
Salt and pepper, to taste
Olive oil, optional
Mozzarella or Buratta for garnish
Put tomatoes, pepper, cucumber, onion and garlic in a blender, and pulse to desired consistency (I prefer mine smooth, but thick with just a slight texture). Add vinegar, salt and pepper. If you like, you can top with a little olive oil, and I like to garnish with mozzarella or buratta.