Urth Caffé's gazpacho

Urth Caffé's gazpacho. Recipe (Kirk McKoy / Los Angeles Times / July 25, 2013)

 

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.

Lee Axelrod

Santa Monica

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

Servings: 6

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