Thursday, September 03, 2009


We had some great gazpacho for dinner -- got the idea while we were picking about a gallon of the sweetest cherry tomatoes from my parents' garden (probably the last chance, since they are officially moved out tomorrow!). Anyway, it was pretty tasty and got two thumbs up from everybody, including the two people who had never had it before.

This is the recipe, as best as I can remember it. It's from the Williams Sonoma Food Made Fast Soup book.

1 cucumber, peeled, seeded and roughly chopped (reserve 1/4 of it, finely chopped, for garnish)
1/2 cup cilantro, roughly chopped (with about 1 tablespoon reserved for garnish)
1 red bell pepper, roughly chopped (I only had about 1/8 red bell pepper, so I used that, plus about 1/4 yellow bell, plus 1/2 green bell)
2 jalapeno peppers, seeded and roughly chopped (this wasn't very hot, I'd probably add another jalapeno or two; the recipe actually called for seranos)
1 red onion, roughly chopped
1 can V8 (or 1 1/2 cups tomato juice)
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 cloves garlic
8 roma tomatoes, seeded and roughly chopped (we used cherry tomatoes, and I didn't count how many, basically just threw them in until the blender was almost full, with just enough space to blend)
handful tortilla chips (a lot of gazpacho recipes call for bread crumbs, but my mom can't have gluten. I think the tortilla chips added a nice flavor and some good texture)
salt and pepper to taste

Instructions: throw everything into the blender. Pulse until you have your desired texture. Garnish with the reserved cucumbers, cilantro and a cherry tomato.

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