Nothing says refreshing like a nice bowl of chilled gazpacho on a hot summer evening. Tomatoes are peaking right now so it’s the perfect time to grab a few and make a quick, easy, tasty dish that everyone will enjoy!
I know what you’re saying…who is The Bubbe? And did they serve gazpacho in Eastern Europe?
Well, to answer your first question, The Bubbe is a sweet 85-year old woman who evaded the Nazis in her native Poland during World War II and has lived here in the DC area for nearly 50 years. Her family and friends have come to love her for her delicious cooking and over-the-top personality.
Ok, full disclosure…she’s not just The Bubbe, she’s our Bubbe. And we started a website a while ago to preserve her legacy of cooking and share her love of food with the world, www.TheBubbe.com.
And, no, they didn’t serve gazpacho in the old world. It’s one of those recipes she picked up along the way as she expanded her range of cooking skills.
There are a number of ways to prepare this dish, but we love to watch The Bubbe in this video, hosted by our friend Julie Epstein.
Peace, Love and Tomatoes,
Here’s what you’ll need to prepare this dish:
- A good sharp knife
- A nice cutting board
- An immersion blender or a food processor
And here are the ingredients:
- 6 medium tomatoes
- 2 medium English cucumber
- 2 large sweet peppers (red or yellow)
- 2 medium shallots
- 1 large Vidalia onion
- 1/4 cup fresh dill
- 1 tbsp table salt
- 1 tbsp black pepper
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 3 cups tomato juice
Make sure all ingredients are diced, about 1/4 inch. Place all ingredients in a large pot and blend using immersion blender to desired smoothness. Chill for 12-24 hours and serve cold. You can garnish with anything you like, maybe a little sprinkle of dill, or diced avocado. Enjoy!