Annice
My Gazpacho is better than yours. Okay, I said it, and it’s true. I’ve been serving and enjoying this wonderful gazpacho for a very long time. I wish I could say it’s my creation but in fact, it comes from the cookbook, GOOD FOOD from FAR & WIDE : Favourite family recipes from the United Nations International School 1975. And of course there is a story there. 
In 1975, I visited New York with college friends, and took a tour of the U.N. because I knew one day I would work there. I was young, ambitious, and wanted an international career. On my way out of the gift shop, I purchased the cookbook. I’m not sure why I did, because I was living in a dorm and never cooked. I’m guessing it was the cheapest thing I could find. Well, I never did work for the U.N. (although I did work for the World Bank and had many colleagues at the U.N.) but I am grateful for their cookbook. I must’ve used it hundreds of time over the last 35 years (OMG! Has it really been that long?) and one of my favorite summer recipes is the Gazpacho on page 22.
I’m sharing it now because it’s been unusually hot here for the mountains (90 degrees plus!), and it’s simply the best meal on a hot summer day. Just serve it with corn on the cob and you’re done. Oh, a blueberry cobbler would be the perfect dessert and with all those anti-oxidants, it’s just got to be healthy.
It seems appropriate that I credit Mrs. Henry Kent (whoever she is) for submitting the recipe. While she doesn’t appear to be from Spain judging by the name, she sure knows how to make a Gazpacho, so here goes:
Serves 6
5 or 6 ripe tomatoes, chopped (or 2 cups tomato puree) – I use real tomatoes
1 onion chopped
1 green pepper, chopped
1 cucumber, chopped
2 cups tomato juice
1/3 cup olive oil
3 tablespoons vinegar
1 – 2 cloves garlic (finely minced)
1 teaspoon salt
Tabasco or other hot sauce to taste (my addition)
Blend tomatoes, onion, green pepper and cucumber at high speed for 30 seconds. (I pulse it in my blender but don’t overdo it). Pour into large bowl. Combine tomato juice, olive oil, vinegar, garlic, and salt (add hot sauce here if you like) and add to soup. Refrigerate overnight. Serve with croutons on top, and an ultra thin slice of green pepper for color.
Prep time: roughly 15 minutes.
That’s the recipe in the book – follow it closely – you can add more garlic if you like, and if you like hot like I do, add some Tabasco. Also, I don’t like it pureed completely (like pea soup) – I leave some pieces in it, NOT chunks, but very fine pieces of vegetables. Lastly, if you make it early in the morning, it will be ready in the evening, but if you leave in the fridge overnight it will be perfect. 
So when you’re enjoying your Gazpacho this summer, don’t think of me, but Mrs. Henry Kent (probably the wife of some diplomat) whoever and wherever she may be!
