Sunday, September 26, 2010

Fresh Gazpacho

It is still Summer here in L.A. and it is a good idea to keep the oven off and I don't want to stand around the grill. so here is my recipe for Gazpacho. It is easy to make and make it the day before eating so the spices can mingle.
Serves 8
3 # Organic Roma tomatoes, Peeled, Seeded and chopped (Or 2 large cans diced tomatoes)
Tomato juice
1 English Cucumber, unpeeled but seeded and chopped
1 large organic Red Bell Pepper or you can use 1/2 Green & 1/2 Red Bell Peppers
1 Medium Bermuda Onion, Chopped
2 Small Jalepeno Peppers, seeded and minced
2 Medium Garlic Cloves, minced
2 T Extra Virgin Olive Oil
2 Limes, juiced
1T Balsamic Vinegar
1 Tsp Ground Cumin
Salt to taste or no salt at all is OK too
Fresh Ground Black Pepper
1 Large very Ripe Avocado cut into 8 sections
Herbs for Garnish: Cilantro, Basil or Parsley or all three if desired.
Peel and Seed tomatoes by boiling a large pot of water, put an X on the bottom of each tomato, plunge in hot water for about 30 seconds and place tomatoes in a  large bowl of ice water. The peel will remove easily. Slice tomatoes in half and seed over a strainer & reserve all of the tomato juice. Add enough tomato juice to equal 2 cups.Chop tomatoes and place in a large bowl. Or you can use 2 Large cans of chopped tomatoes-so much easier, but not as flavorful :)
Add all other ingredients and combine. May be placed in either a fodd processor or blender to blend in batches (can keep the consistancy chunky if preferred). Return blended mixture to a bowl and refridgerate overnight. Serve very cold from the fridge garnished with Cilantro, Basil or Italian Parsley and a slice of Avocado.

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