Sweet n' Spicy Summer Gazpacho
When I first started thinking about making gazpacho, it was intimidating, but when you make the first one in your life, you will see how easy it is. Don't be intimidated by the fancy-sounding name, as I once was!
** Note ** This tastes best when served immediately after about 2-3 hours of chilling in the fridge.
1roasted red pepper
3 Tbsptomato paste
2 tspkosher salt
·handful fresh parsley
·handful fresh cilantro
2 Tbspolive oil
·honey, for lacing the top
·fresh basil leaves (one for each serving you make)
How to Make Sweet n' Spicy Summer Gazpacho
- Wash veggies and herbs. Let dry. Get two large bowls and a blender ready.
- Dice the tomatoes, reserving their juice to the side. (The diced tomatoes should not be really wet). Add tomatoes to bowl.
- De-seed cucumber... cut lengthwise; then, down the middle, cut out the seeded heart area. Its OK if you don't get all the seeds out. Dice cucumber and add to bowl.
- Dice tomatillo, red pepper, red onion and garlic; add to bowl.
- Finely chop the parsley and cilantro; add to bowl.
- Get out your blender and another large bowl. I do about three batches at a time. Ladel in the vegetables, a tablespoon of olive oil, tablespoon of tomato puree, teaspoon of salt, and squeeze in half the lime. Puree / blend until smooth. Pour into bowl and repeat step with next batches.
- *****Some people like gazpacho textured, and not completely blended. Make the consistency to your liking. I like a smooth gazpacho, so I leave mine blending for quite a while.
- Your last batch will probably be a smaller one, so you don't need to add the olive oil, salt or lime to it.
- Mix gazpacho, cover and let chill 2-3 hours. (If you chill overnight, the taste will be less sweet, and more spicy). When take it out to serve, give it a good mix.
- When serving, use small cups. Lace the top with honey, and add basil leaf. The basil is not just for garnish; it adds a wonderful flavor that I like to save at the end for the last "bite"!