Monday, November 8, 2010

Gazpacho

14-oz. can Roma tomatoes
3/4 pint pack cherry or grape tomatoes
1 small cucumber, small dice
1/2 red pepper, small dice
1/2 yellow pepper, small dice
1/2 medium onion, small dice
1 tsp. minced garlic
1/4 cup olive oil
1/2 cup V-8 (1 can from a 6-pack)
1/2 cup white balsamic vinegar
Juice of 1 lemon
Juice of 1 lime
1 tsp. Dijon mustard
1 tsp. rice wine vinegar
1 T. Italian parsley, chopped
2 tsp. cilantro, minced
2 basil leaves, cut finely
1 dash Tabasco (or more)
1 T. sugar
1/2 cup sour cream (optional, and just as good without it)
Salt and lots of pepper
Croutons for topping when serving

Break up canned tomatoes into small pieces. Chop up fresh tomatoes. Measure and combine all ingredients in a large bowl. Remove one cup of the mixture and puree using a hand mixer or blender. Then add it back into the gazpacho. Season to taste with salt and pepper. Chill, then top each portion with croutons just before serving.

6 servings.

Based on a recipe found on the internet, supposedly from Jeff Simms, Chef of Banquet Operations at The Breakers, Palm Beach. I had a very expensive lunch of gazpacho there ($11 for a small bowl), but it was to die for. So good I returned for another serving in mid-afternoon before I left the conference.

1 comment:

  1. 4/21/19: Made this again for a lazy Sunday. It's definitely a "Go To" when I feel I haven't been getting my vegetables.

    ReplyDelete