SERVES 8
When I was growing up, my hopar (Armenian for dad’s brother) owned an Italian restaurant. I loved the gazpacho they served, so refreshing on hot Los Angeles summer nights. It truly hit the spot! I asked him for the recipe and he didn’t remember the amounts, but he did remember all the ingredients. I experimented until I got it right!
INGREDIENTS
½ cup/40 g each red and green bell peppers, finely chopped
½ cup/120 g shallot, finely chopped
3 garlic cloves, finely chopped
½ cup/90 g cucumbers, peeled and finely chopped
2 tbsp/6 g scallions, finely chopped
6 tomatoes, peeled, seeded and diced
3 cups/710 ml tomato juice
¼ cup/60 ml red wine vinegar
2 tbsp/30 ml extra-virgin olive oil
2 tbsp/5 g fresh dill, chopped
1 ½ tbsp/22 ml high-quality balsamic vinegar
1 tsp/5 g sea salt
COOKING INSTRUCTIONS
In a large bowl, combine bell peppers, shallot, garlic, cucumbers, scallions, tomatoes, tomato juice, red wine vinegar, olive oil and dill. Cover and refrigerate, preferably overnight. Add balsamic vinegar and salt and serve.
