I'll start out with the recipe. This recipe was my best combination to date.
NO PEAS WERE HURT MAKING THIS RECIPE!!Ingredients:
4 each 28 ounce cans of Hunts diced tomatoes with basil, garlic and oregano
2 each sweet onions, coarsely chopped
1 each red bell peppers, seeded and chopped
1 each orange bell pepper, seeded and chopped
1 each yellow bell pepper, seeded and chopped
2 each cucumbers, English if available
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
2 each limes
1/4 cup red-wine vinegar
1 cup olive oil
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
Directions:
1. Using a food processor, finely chop ingredients in batches.
2. Mix in a large bowl.
3. Re-season as necessary.
Notes:
Add sour cream, guacamole, slices of avocado or diced spring onions to garnish.
I typically make Gazpacho around this time of the year, every year. This is one of my wife’s favorites. I can’t eat a lot of it due to the acidity of the tomatoes. Here are a few pictures.
First up is the container with the tomatoes after processing and the onions waiting to be mixed with the tomatoes.
Red, orange and yellow peppers waiting to be processed.
Cucumbers, cilantro, parsley, lime, red wine vinegar, olive oil and the spices ready to be stirred together.
Everyone mixed together.
Now the waiting begins. My initial tasting is pretty close for the seasoning. I need to let it “rest” in the refrigerator for a couple of days to get everybody happy. I’ll do a final tasting and any re-seasoning Thursday. We will serve it as part of a neighborhood dinner this Friday evening. I’ll post a few more pictures later of the plated Gazpacho. I will be making a guacamole and getting some garnishes together.
Art
