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Appetizers, Soups, Vegetarian

Urth Caffe's gazpacho

Urth Caffe's gazpacho
Kirk McKoy / Los Angeles Times

Dear SOS: I adore the gazpacho at the Urth Caffe. My recipe is so bland compared to theirs. I would love to know what they use to get such a wonderful flavor. Lee Axelrod Santa Monica Dear Lee: With a ... Read more

Total time: 30 minutes, plus chilling time for the gazpacho | Serves 6
  • 1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups)
  • 1 1/2 cups chopped seedless Persian cucumber (from about 4 whole)
  • 1 cup diced onion (from about 1/2 whole)
  • 1/2 cup diced green bell pepper (from about 1/4 whole)
  • 3 cloves garlic, chopped
  • 1 cup tomato juice, more to taste
  • 1/4 cup red wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • Tabasco sauce, or other hot sauce
  • 1 1/2 teaspoons lemon juice (from about 1/2 lemon)
  • 1/4 cup olive oil
  • 1 tablespoon diced fresh chives

Step 1In a blender, combine the tomatoes, cucumber, onion, bell pepper, garlic, tomato juice and vinegar. Puree the mixture, then pour into a medium bowl.

Step 2Season with 1 1/2 teaspoons of salt, or to taste (amount of salt can vary depending on the brand of tomato juice, if purchased), one-half teaspoon each of black pepper and cayenne pepper, and one-fourth teaspoon each of the Tabasco, lemon juice and olive oil. Taste and adjust seasonings and flavoring as desired.

Step 3Cover and refrigerate the gazpacho until well-chilled. Stir in the chives, and thin if desired with additional tomato juice or water. Taste and adjust the seasonings once more. This makes a generous quart of gazpacho.

Note: Adapted from Urth Caffe.

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