So I decided with the heat I would try making gazpacho. I used what I found to be somewhat universal as a basic recipe, tomato juice along with fresh tomatoes (peeled and de-seeded), onion, bell pepper, cucumber, garlic, vinegar, olive oil, and flat leaf parsley. Also some french bread soaked in ice water.
My question is how do you avoid it turning kind of an off orange/brown color? I assume the green elements turned the color some. Perhaps my tomatoes weren't as red as they could have been, romas tend to be very red throughout. It tastes fine and I am going to serve it with jumbo lump crab and diced cucumber.
So what has your experience been? Google image search basically runs the gamit from deep red to orange to dark brown so I guess I am not alone in this. I ended up adding in paprika to try to give it some color back. I'll post a picture later.
Edited by eastshores - 6/28/13 at 11:12am