12 July 2013


Our workshop for Gazpacho was fun last night! This recipe is my family's favorite, so feel free to adjust seasonings to suit your family's tastes. Tis the season for all of the fresh produce!! If you've got the time to make a day in advance, you'll appreciate this, otherwise, I make it an hour in advance and it's perfectly amazing!!


5 small tomatoes, quartered
3/4 of a 6 inch cucumber, cut into chunks, peeled if using a cucumber, unpeeled if using a "pickling cucumber or English cucumber
1 small onion, chopped
3/4 of a sweet bell pepper
2 cloves minced garlic
1 teaspoon salt
1 teaspoon freshly ground pepper (I used Bourbon Barrel Smoked :))
1/2 teaspoon smoked paprika
1/2 cup Olive Oil (I used Zoe brand)
2 Tablespoons Balsamic Vinegar (I used the 20 year at The Market, sweeter is better)
2 Tablespoons fresh Cilantro
1 cup or so of Tomato Juice ( need to adjust to desired thickness)

Blue cheese, fresh goat cheese or yogurt for garnish would be nice too

In a blender, I chop onions and cucumbers first and then throw the rest in on set on grind. For a finer puree, use the "liquify" setting. TASTE, TASTE again and adjust seasonings to fit your taste! Will last up to 3 days or so in fridge before "splitting".


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