Gazpacho

gazpacho-0709

Last week when Lenny was traveling I got a mad craving for gazpacho.  I have not had it in years nor have I ever found a recipe that I really like.  Since most of our cookbooks are still packed away, I decided to send out a “tweet” looking for a recipe.  My friend Susan was quick to respond with her take on an Ina Garten recipe.   I immediately went to the market, came home and made this very delicious recipe.  It was great the first day and even better the 2nd and 3rd, it made a wonderfully light lunch rest of the week.

Recipe:  Gazpacho

(printable version)
1 cucumber, halved and seeded, but not peeled
2 orange bell peppers, cored and seeded
4 large heirloom tomatoes
1/2 red onion
2  jalapeno, split in half and seeded
2 garlic cloves, minced
24 ounces tomato juice
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1/4 cup good olive oil
kosher salt, to taste
freshly cracked black pepper
Roughly chop the each of the vegetables.  Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped, do not over process! After each vegetable is processed, combine them in a large bowl .  Add the garlic, tomato juice, vinegar, lime juice, olive oil, salt, and pepper into the food processor and give it a couple whirls to mix.  Pour over the chopped vegetables and mix.  Chill.  Serve.  Eat

Comments

  1. Great meal for a hot summer day and it is loaded with healthy goodness!

  2. oh how i finally learned to love gazpacho! i just recently made and perfected a black bean gazpacho, which I can’t wait to share with my readers! Nice looking bowl here!

  3. I’ve been craving soup lately, but have been straying from the notion of a “hot lunch.” Gazpacho is the perfect solution!

  4. I’ve always turned away from tomato based soups even though I love tomatoes but this looks really yummy!! Will have to give it a try for sure.

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