Tomato-Cucumber Gazpacho

This simplified version of Spanish gazpacho is a light, refreshing way to use the very ripest (almost too ripe) tomatoes. Prep Time: 30 minutes.

Yield: Makes 8 servings

Ingredients

• 2  pounds  very ripe tomatoes, seeded and roughly chopped
• 1  seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
• 1  red bell pepper, roughly chopped
• 1/4  cup  extra-virgin olive oil
• 1  tablespoon  salt
• 1  tablespoon  sherry vinegar
• 1/4  cup  diced red onion, rinsed in cold water and patted dry with paper towels (optional)

Preparation

1. In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion, if desired.

Note: Nutritional analysis is per 1/2-cup serving.

Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).

Nutritional Information

Calories:

182 (74% from fat)

Protein:

2.5g

Fat:

15g (sat 2.1)

Carbohydrate:

14g

Fiber:

3.4g

Sodium:

1769mg

Cholesterol:

0.0mg