Soup & Broth · Vegetables

Gazpacho de Julia

Gazpacho

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.

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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

Prepartion:

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

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. You can see I kept the membranes & even some seeds – it was pretty wimpy for a hot pepper.

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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 tomatoes.

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

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

 

3 thoughts on “Gazpacho de Julia

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