Pazzo’s Gazpacho

Serves 8

4 pounds ripe tomatoes
1 zucchini
1 squash
2 cucumbers
1 small red onion
1 green pepper
¼ pound basil
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 lemon or lime
Salt and pepper


Thoroughly wash and dry all vegetables. Core and quarter tomatoes and place in a large mixing bowl. Lightly salt and pepper the tomatoes and let stand for five minutes. This will start to draw the liquid out of the tomatoes as well as pre-seasoning your gazpacho. Using either a Cuisinart or a blender puree all of the tomatoes with the red wine vinegar. After the tomatoes have in been pureed pass the puree thorough a fine food mill or strainer to remove skins and se eds. This step
can be skipped if you like your gazpacho chunky or do not mind the seeds and are using thin-skinned tomatoes.

Finely dice all of the vegetables and add to tomato puree. I like to remove the seeds from the zucchini, squash and cucumbers. If you do not have the time to dice all of the vegetables they can be shredded in a Cuisinart.

In a blender puree the basil with juice from one lemon or lime with the olive oil. Next add the basil puree to the tomato and vegetable mixture and stir well. Check seasoning and you are ready to go. Your gazpacho can then be chilled and served when you are ready for it. Keep in mind the longer the vegetables are in the tomato puree the softer they will become. If you like your vegetables really crunchy serve with in 2 hours.