So when my mother (who doesn't even have a working kitchen just now, so really has a reason not to cook) said she had made gazpacho, I readily copied her. I already had the ingredients: pepper, onion, cucumber, tomato. Well, not good tomatoes, we're not quite there yet, but I always have San Marzano's finest canned in the pantry. So check it out. NO cooking, NO chewing. Mom and I both rang off to go to the pool. Done and done.
Gazpacho1 28-ounce can San Marzano diced tomatoes
1/2 large white onion
1 yellow pepper
1/2 large English cucumber
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 Tablespoon balsamic vinegar
1/4 cup fresh cilantro
dash Thai chile-garlic sauce or Tobasco
In a food processor, grate the onion, pepper, and cucumber. Switch to the blade, add tomatoes, salt, pepper, cumin, vinegar, cilantro and Tobasco sauce. Whiz once more to combine. Put in the refrigerator with ice cubes to chill. Serve cold with chilled shrimp or leftover grilled chicken for a meal.