Gazpacho

Also known as Year Round Classic Gazpacho

2 cans diced tomatoes, preferably Hunt’s Petite diced, 14.5 oz. each
2 tablespoons extra virgin olive oil
1 small seedless cucumber, peeled and cut into small dice, about 2 cups
1 small yellow bell pepper, cored, seeded and cut into small dice, about 3/4 cup
1 small onion, cut into small dice, about 1/2 cup
2 medium garlic cloves, minced
1 small jalapeno, seeded and minced, optional
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil, or cilantro
Salt and pepper to taste

Mix 1/2 cup tomatoes, 1/2 cup water and olive oil in food processor or blender. Process til pureed. Transfer to medium bowl and stir in remaining ingredients. Cover and refrigerate til ready to serve. To chill soup quickly, transfer to a 13 x 9 inch or other shallow pan

Pineapple Gazpacho: Make as directed above, but substitute 2 heaping cups small diced fresh pineapple and 2 cups pineapple juice for tomatoes and water. Use a red bell pepper instead of the yellow one. Substitute 3 tablespoons fresh lime juice for the vinegar.

Watermelon Gazpacho:
Make as directed, but substitute 2 heaping cups small diced seeded watermelon and 2 cups orange juice for tomatoes and water. Substitute 3 tablespoons fresh lime juice for the vinegar

Mango Gazpacho:
Make as directed, but substitute 2 heaping cups small diced fresh mangoes land 2 cups orange juice for tomatoes and water. Use a red bell pepper instead of the yellow one. Substitute 3 tablespoons fresh lime juice for the vinegar.

Serves 6 as a first course or 4 as a main course


Cooking with Basil

Cooking with Basil

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