pafret Loc: Northeast

Gazpacho My Way - Half Recipe



1 Serrano pepper OR 1 Jalapeno pepper de-stemmed and seeded to taste
2 Tblsp green taco sauce OR 1 Chopped green chilies (canned)
1½ Pounds Canned or fresh tomatoes
5 Tblsp tomato paste (1 small can)
3 cloves crushed chopped garlic
½ tsp each Tarragon, Basil, Cilantro
½ tsp Cumin
¼ tsp Crushed Red pepper
¼ tsp Oregano,
2 Tblsp Balsamic or Red Wine Vinegar
1 Tblsp olive oil
1 Tblsp Worcestershire sauce
1 Dash of Tabasco sauce
Juice of 1 lemon & 1 lime
½ tsp Black Pepper
1 tsp Honey (Optional)

1 Large Can (46 oz) cold tomato juice

½ Tblsp Cilantro – Basil – Tarragon, fresh, chopped fine
1 whole Red bell pepper*
1 whole Green bell pepper*
1 whole Yellow bell pepper*
½ Cup Cucumber, peeled, seeded*
½ Cup Carrots Chopped Fine
1 cup Jicama, (or Radish) peeled*
½ cup Zucchini*
½ Cup yellow squash*
1 Red onion well minced
1 Cup Scallions, Sliced Thin, whole
1 Rib celery diced*
½ Cup freshly diced tomatoes*
1 Tblsp chopped chives
1/8 Cup freshly chopped parsley
Salt & pepper to taste
Lemon wedges

* All vegetables diced in ¼” pieces, carrots in eighth inch pieces

If you are using canned tomatoes drain and reserve the juices. Puree the first 16 ingredients ("1 Serrano pepper OR 1 Jalapeno pepper de-stemmed and seeded to taste " through "1 tsp Honey") in a blender. Chop and prepare remaining ingredients, then combine all ingredients. Use the reserved juices and the Canned Tomato Juice to make up about 6 cups of tomato fluid; hold off adding full can until you mix and sample the soup then add to get the right consistency. Allow the mixture to Chill for a few hours then Season to taste with salt, pepper and hot sauce.

You can Puree some or all of the ingredients to get a smoother soup. If the soup is too thick either add additional tomato juice or Puree some of the vegetables and add back to the mix until the desired consistency is reached. Chill for at least 2 hours before serving. Definitely mince fresh herbs

Serve with lemon wedges & garnish with herbed garlic croutons, a dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley. Serve a good brand of hot sauce so the kick can be individually adjusted. This makes about 10 Servings. You can Puree some or all of the ingredients to get a smoother soup.

AuntiE Loc: 45th Least Free State

Were you spying on my mind? I was just thinking a gazpacho recipe would be timely with tomato season.

pafret Loc: Northeast

This is the season, all those fresh veggies coming off local farms and the tomato crops are about to come in here in the Northeast. Plus, it is hot enough to want something uncooked and refreshing. I usually cheat on this recipe and use Ice Cubes for some of the fluids to drop the temperature rapidly and I raise the "heat quotient" to about four big Jalapenos.