Saturday, June 30, 2012

Gazpacho heirloom tomatoes

Embarking on our healthy summer theme, we would like to share this easy and delicious gazpacho recipe. There is nothing better on a hot day (or any day) than a big bowl of cold tomato soup! For this recipe, the quality of the ingredients really matter. Try to get juicy sweet ripe heirloom tomatoes if you can. If not, plum tomatoes are fine. San Mariano canned tomatoes will work too if fresh is impossible.  Also, use Campbell's or Hunt's tomato juice. I like the sweetness and consistency of the juice. I like to top my gazpacho off with avocado and pickled shrimp. I think crabmeat would also be a great topping! And oh, I like chopped jalapenos and tart Louisiana hot sauce to add some heat! 
I can't wait for you to try this recipe!


3 large heirloom tomatoes
(or 6 plum tomatoes or one can san marzano)
one red onion
2-3 cloves garlic
one bell pepper
one cucumber
juice of one lemon
4 cups tomato juice
1/4 cup olive oil
salt and pepper to taste
cliantro chopped

get your blender and a large bowl
cut all the veggies into small 1 inch pieces
buzz in blender one veggie at a time and pour into bowl
(pour in some tomato juice to help blending along)
do not over blend!  it should be chunky
mix together all ingredients 
salt and pepper to taste
top with favorite toppings, avocado and cilantro are musts!

If you have a food processor, follow same recipe and just pulse chop each ingredient

1 comment:

lishapisa said...

oooooh my! this is PERFECT dish for the weather we are having in NYC ...may i have a bowl of your beautiful Gazpacho pretty please ...
I really like your chunky version with the cooling texture and of course and the avocado & shrimp!
what is pickled shrimp?
did the little jellybean like your gazpacho?