Summer Sizzles! Cool off with Gazpacho!
When we were in Spain, we enjoyed gazpacho almost every day. We couldn't get enough. It's zesty, vibrant and spicy. It's taken me a while to perfect my own version, and now we can have it at home anytime. I use my Vitamix blender, but any large quantity blender will work (a food processor will not be large enough). Best made and eaten the same evening, this refreshing vegetarian soup is perfect as an appetizer or as a first course. Martinis pair beautifully as does slices of sourdough jalapeno bread.
Summer Gazpacho
(makes about 6 cups)
2 1/2 or 3 large fresh tomatoes, cut into wedges
1 cucumber, cut into large chunks (no need to peel)
1 medium yellow onion, cut into wedges
10-12 small red/yellow/red peppers OR 1 green or red pepper, cut into wedges
1 small jalapeno (or 5 slices of canned)
2 cloves garlic
3 cups tomato juice (recommend 1/2 cup tomato paste mixed with water to make 3 cups)
1/4 c red wine vinegar
1/4 c extra virgin olive oil
juice of 1 lime
salt & pepper
(optional - garnish of cilantro and additional slices of peeled cucumber)
Put all ingredients (except the garnish and salt & pepper) into a blender. Pulse or set on low for only a few seconds so blended but still relatively chunky. Remove 2/3 of the mixture into another bowl. Blend remaining 1/3 mixture on medium high until smooth (5-6 seconds). Stir into chunky mixture. Season with salt and pepper. Chill if needed. Serve in small bowls and garnish with a sprinkle of fresh cilantro and a slice of cucumber.
Summer Gazpacho
(makes about 6 cups)
2 1/2 or 3 large fresh tomatoes, cut into wedges
1 cucumber, cut into large chunks (no need to peel)
1 medium yellow onion, cut into wedges
10-12 small red/yellow/red peppers OR 1 green or red pepper, cut into wedges
1 small jalapeno (or 5 slices of canned)
2 cloves garlic
3 cups tomato juice (recommend 1/2 cup tomato paste mixed with water to make 3 cups)
1/4 c red wine vinegar
1/4 c extra virgin olive oil
juice of 1 lime
salt & pepper
(optional - garnish of cilantro and additional slices of peeled cucumber)
Put all ingredients (except the garnish and salt & pepper) into a blender. Pulse or set on low for only a few seconds so blended but still relatively chunky. Remove 2/3 of the mixture into another bowl. Blend remaining 1/3 mixture on medium high until smooth (5-6 seconds). Stir into chunky mixture. Season with salt and pepper. Chill if needed. Serve in small bowls and garnish with a sprinkle of fresh cilantro and a slice of cucumber.
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