GAZPACHO!
Serves 10
1
½ cups of fresh
breadcrumbs
2
cloves of garlic, smashed into a paste
1
jalapeno pepper, seeded and finely diced
1
medium sized red onion, diced
5
ripe tomatoes, seeded and chopped
4-5
cups of tomato juice
½ cup of fresh lime
juice
1/3
cup of extra virgin olive oil
Salt and freshly ground black pepper to taste
Garnish:
1 cucumber, peeled, seeded and cut into ¼ inch dice
1 red pepper, cored, seeded and diced
1 small melon, cantaloupe, canary, casaba, honeydew... diced1 ripe but firm avocado, pitted, peeled and diced
½ cups of chopped cilantro
Combine
the breadcrumbs and garlic and set aside.
Combine
the, jalapeno pepper, onion and tomatoes in a large bowl.
Pour in the tomato juice and lime juice and stir to combine. Add the breadcrumb mixture and stir in the oil.
Pour in the tomato juice and lime juice and stir to combine. Add the breadcrumb mixture and stir in the oil.
Puree
half the soup base in a food processor or blender. Add the unblended half to the
blended half. Season with salt and pepper to taste. Refrigerate until cold.
To serve:
ladle about one cup of cold soup base into chilled bowls. Garnish with the cucumber, red pepper, melon, avocado, and cilantro.
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