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.
3 # Organic Roma tomatoes, Peeled, Seeded and chopped (Or 2 large cans diced tomatoes)
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.