Soup & Broth · Vegetables

Gazpacho de Julia

 

IMG_2913

Let me start out right away by telling you that this is not Andalusian Gazpacho, which includes bread in the recipe and is more of a puree. It’s my version of Mexican Gazpacho, with no attempt whatsoever to remain “authentic.” Okay, if you must know the truth, I used to make loads of salsa fresca. I ended up eating WAY too many tortilla chips because the salsa was so yummy. So I ditched the tomatillo, added cucumber, called it soup, & now I can eat it with a spoon & no guilt! That’s a 4-quart bowl, and it doesn’t last long around here. Doesn’t matter what you call it, it’s hands-down my favorite part of summer. Well, unless we’re talking corn on the cob. Or peaches. Or…Or whatever fresh produce I happen to be eating at the time! 

You’ll find a printer-friendly version of the recipe at the bottom of this page.

 

Ingredients:

IMG_2828

3 Tbsp olive oil

3 Tbsp red wine vinegar

juice of 2 limes

¼ – ½  tsp. freshly ground black pepper

2 large cloves garlic

1 – 2 jalapeño peppers

2 – 3 small cucumbers (1 euro), peeled

2-4 Tbsp chopped fresh cilantro

1 large sweet onion, or 2 small, cut into chunks

2 bell peppers (stems, seeds, and membranes removed, and cut into chunks)

10 – 12 small tomatoes

Preparation:

1.) Place oil, vinegar, lime juice, and pepper in a 4-quart bowl.

IMG_2830

2.) Remove the stem end, seeds, & membranes from the jalapeño(s). Here I usually touch the cut stem end to my tongue, to gauge how hot the pepper is. They can vary wildly, depending on the weather & other local factors. If it’s hot, you can toss the membranes & seeds. If not, you may want to use some of the membranes.

 

3.) Place garlic, jalapeños, and a few chunks of cucumber into the bowl of a food processor. Process to a very fine chop, and empty into the oil mixture in the big bowl.

4.) Place one bell pepper at a time in the processor (or together if you have a large processor), and pulse to a coarser chop, adding each batch to the big bowl as it’s done. Repeat with onion and tomatoes.

Sometimes, the mixture comes out pale, and not tomato-y enough. That’s why it’s always nice to have a couple of spare tomatoes you can add in if you want.

IMG_2843

5.) Add cilantro, stir well, refrigerate, & enjoy!

nutritionlabel

Gazpacho de Julia


Ingredients


3 Tbsp olive oil
3 Tbsp red wine vinegar
juice of 2 limes
¼ – ½  tsp. freshly ground black pepper
2 large cloves garlic
1 – 2 jalapeño peppers
2 – 3 small cucumbers (1 euro), peeled
2-4 Tbsp chopped fresh cilantro
1 large sweet onion, or 2 small
2 bell peppers (stems, seeds, and membranes removed, and cut into chunks)
10 – 12 small tomatoes

Directions


1.) Place oil, vinegar, lime juice, and pepper in a 4-quart bowl.
2.) Remove the stem end, seeds, & membranes from the jalapeño(s).
3.) Place garlic, jalapeños, and a few chunks of cucumber into the bowl of a food processor. Process to a very fine chop, and empty into the oil mixture in the big bowl.
4.) Place one bell pepper at a time in the processor, and pulse to a coarser chop, adding each batch to the big bowl as it’s done. Repeat with onion and tomatoes.
5.) Add cilantro, stir well, refrigerate, & enjoy!

 

3 thoughts on “Gazpacho de Julia

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s