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Urth Caffe's gazpacho

Time 30 minutes
Yields Serves 6
Urth Caffe’s gazpacho
(Kirk McKoy / Los Angeles Times)
1

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

2

Season 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.

3

Cover 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.

Adapted from Urth Caffe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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