Dear SOS: I adore the gazpacho at the Urth Caffé. My recipe is so bland compared to theirs. I would love to know what they use to get such a wonderful flavor.
Dear Lee: With a medley of fresh and bright flavors, gazpacho is the perfect dish for a hot summer day. Urth Caffé was happy to share its secret with us, and we've adapted its recipe to share with you.
Urth Caffé's gazpacho
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FOR THE RECORD:
An earlier version of this recipe gave the wrong amounts for lemon juice and olive oil in the second step of the instructions. The amounts in the ingredient list were correct: 1½ teaspoons lemon juice and 1/4 cup olive oil. —
Total time: 30 minutes, plus chilling time for the gazpacho
Note: Adapted from Urth Caffé.
1 1/2 pounds tomatoes (about 4), peeled, seeded and chopped (about 2 cups)
1 1/2 cups chopped seedless Persian cucumber (from about 4 whole)
1 cup diced onion (from about ½ whole)
1/2 cup diced green bell pepper (from about ¼ whole)
3 cloves garlic, chopped
1 cup tomato juice, more to taste
1/4 cup red wine vinegar