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Gazpacho with vegetables. Wooden rustic background. Top view. Close-up

I am the cook in my family. Summertime is for tomatoes and gazpacho. It is easy and awesome, as long as you have a blender. Here is the recipe. I found it in the NY Times years ago.


  •                 2 large fresh red tomatoes or three medium with cores removed. Chopped to fit blender
  •                 1 large cucumber/ ends removed. Chopped to fit blender
  •                 1 clove garlic peeled
  •                 1 cubanelle pepper (long pale green) ends and seeds removed
  •                 Sherry vinegar (1/4 cup or less to taste)
  •                 Olive oil 3 tablespoons or to taste
  •                 Baguette/hoagie roll (2-3 inch piece torn up)
  •                 Salt and pepper

Put all in blender and blend until all smooth.

Add vinegar, oil, salt to taste.

Serve with a little drizzle of oil on top.