It has been over 100 degrees here (with the heat index) for over a month. It's been brutal! So, when thinking about dinner tonight, something light and cool sounded good. We have a ton of tomatoes in the garden and gazpacho sounded perfect!
I have two friends that sent me gazpacho recipes the same week a while back, so I kind of combined the two and the result was fantastic! My friend Erin sent me her recipe...something special she made her dad for Father's Day. And my friend Holly also sent a recipe. That recipe was created by a wonderful private chef her and her husband, Bill, so generously hired when several of us came to visit them in Chicago. We had an awesome meal, that was like 10 courses, and this gazpacho really stood out. She also served it in these adorable little hollowed-out cucumber cups...but I will stick to serving it in a good old-fashioned bowl!
Garnish the soup with whatever accoutrements you like...the more the better (I served it with sour cream and avocado...and the avocado really made it!). And when served with a big crusty piece of bread...YUM! Enjoy and stay cool!
Gazpacho
Serves 6-8
- 4 Roma tomatoes, blanched, peeled, seeded, and chopped
- ½ cup good olive oil
- 1/4 cup red wine or Sherry vinegar
- 2 cups low sodium vegetable juice cocktail (like V8)
- 1 cup diced, toasted or day old baguette
- 2 English cucumbers, seeded, peeled and chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 2-3 cloves garlic
- 1 large handful cilantro
- ½-1 jalapeno (seeded if you desire less spicy)
- juice of half a lemon
- 2-3 tsp hot sauce (to taste)
- Salt and pepper to taste
In a food processor, combine oil, vinegar, and tomato juice. Add all other ingredients and puree until smooth (you may have to do this in two batches and stir together). Season to taste. Chill for at least 2 hours. Serve with sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, and/or fresh basil.
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