Cheffzilla’s Gazpacho With a Kick
Gazpacho
Ingredients:
1 1/2 pounds vine-ripened Roma tomatoes, peeled, seeded and quartered
Bottled non-alcoholic Bloody Mary mix (like Mr. & Mrs. T’s)
Ingredients:
1 1/2 pounds vine-ripened Roma tomatoes, peeled, seeded and quartered
Bottled non-alcoholic Bloody Mary mix (like Mr. & Mrs. T’s)
or
V-8 vegetable juice
2 cups cucumber, peeled, seeded and chopped, divided
1 1/2 cup chopped red bell pepper, divided
1/2 cup chopped red onion
1 small jalapeno, seeded, ribs removed, and minced
2-4 medium garlic cloves, minced
1 1/2 cup chopped red bell pepper, divided
1/2 cup chopped red onion
1 small jalapeno, seeded, ribs removed, and minced
2-4 medium garlic cloves, minced
2 cups crusty sourdough bread, 1-inch cubes
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonadePreparation:
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonadePreparation:
Place the bread cubes in a large bowl, add 2 cups warm water, cover the bowl and soak for 2 minutes, drain well.
Press the tomato quarters through a sieve to extract as much of the juice as possible and then add enough Bloody Mary mix or vegetable juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the 1 cup cucumber, 1/2 cup bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture and the soaked bread to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Garnish with with chiffonade of basil, serve with bowls of the remaining cucumber and bell pepper, a black-pepper grinder, and a bottle of red pepper sauce such as Tabasco or Sriracha.
Place the tomatoes and juice into a large mixing bowl. Add the 1 cup cucumber, 1/2 cup bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture and the soaked bread to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Garnish with with chiffonade of basil, serve with bowls of the remaining cucumber and bell pepper, a black-pepper grinder, and a bottle of red pepper sauce such as Tabasco or Sriracha.
The recipe doubles extremely well.
Serves 4
Posted on July 16, 2013, in Recommendations. Bookmark the permalink. 1 Comment.
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