Easy-to-Freeze Gazpacho Recipe
At this time of year–late summer–a recipe using ripe tomatoes, cucumbers, onions, peppers, garlic couldn’t be better.
Given the abundance of these vegetables in farmers’ markets and gardens, the recipe here is particularly useful because it is easy to freeze; you can make big batches of it using the harvest’s abundance.
The author of this book notes that her guests always ask for this recipe and can’t believe it came from the freezer.
6 medium tomatoes, peeled, cored, and chopped
5 cups vegetable juice, or 40 ounces canned
2 medium cucumbers, peeled, seeded, and chopped
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 stalk celery, chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon coarsely ground black pepper
1. Combine all ingredients and toss until the vegetables are evenly coated with oil, vinegar, and herbs.
2. Pour into two 1 1/2-quart freezer containers. Seal, label well, and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight and store chilled. It will keep for 3 days thawed in the refrigerator.
Adapted from The Big Book of Preserving the Harvest, by Carol W.
Costenbader (Storey Books, 2002).
Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader (Storey Books, 2002).