Southern California is in for a blistering hot day today. Even downtown Los Angeles is scheduled to have a 100+ day. Out here in the boonies the weatherpeople are forecasting 107 or higher. My gazpacho recipe, copied from the LA Times back in 1975 is the perfect antidote to the tongue-hanging-out weather we get in the fall. And a perfect dinner entree - made in the morning and chilled all day in the fridge.
There are a couple of items that need to be addressed first, and they all date this recipe. First, I have no guarantee that a 48-ounce tomato juice can still exists. But surely you can figure out how to come up with the correct amount of juice by using smaller cans! Secondly, using MSG is no longer in favor so you probably won't have it on your shelf. But don't bother buying it; the soup is just fine without it.
And lastly, it sure helps to have a food processor. In lieu of that, make sure your knife is sharp, because there truly is a lot of mincing to be done.
GAZPACHO DE LOS ANGELES1 46-ounce can tomato juice
1 medium green pepper, minced1 small onion, minced
1 cucumber, peeled and minced2 small canned green chiles, minced
1 tablespoon Worcestershire sauce1 teaspoon minced garlic
1 teaspoon seasoning blend1 tablespoon olive oil
1 tablespoon chopped chives2 drops hot pepper sauce
MSG, optionalSalt, white pepper
Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire sauce, seasoning blend, garlic, oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Makes 6 hearty servings.
NOTE: For a smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender until smooth. Serve with additional diced cucumber, green pepper and croutons on the side.