Gazpacho
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
3 cups chopped tomatoes, juices reserved
2 cups chopped cucumbers
1 1/4 cups chopped onion
1 cup chopped sweet red pepper
2 cloves minced garlic
2 tbsp extra-virgin olive oil
2 tbsp minced fresh parsley
1 cup tomato juice or water
1 tbsp sherry vinegar
Juice of 1/2 lemon, or as needed
1/4 tsp salt, or as needed
1/4 tsp cayenne pepper, or as needed
1 cup croutons or crusty bread
1. Roughly chop the tomatoes, cucumbers, onion and bell peppers. Mince the garlic.
2. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
3. Put each vegetable separately along with the garlic and parsley into a a food processor or blender fitted with a steel blade and pulse until it is fairly smooth but with some texture remaining. Do not over process!
4. After each vegetable is processed, combine them in a large bowl and add the reserved tomato juice, additional tomato juice or water, sherry vinegar, olive oil, lemon juice, salt, and cayenne pepper. Mix well and chill at least 3 hours before serving. The flavors deepen the longer the gazpacho sits.
4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons or crusty bread, and drizzle lighly with olive oil.
3 cups chopped tomatoes, juices reserved
2 cups chopped cucumbers
1 1/4 cups chopped onion
1 cup chopped sweet red pepper
2 cloves minced garlic
2 tbsp extra-virgin olive oil
2 tbsp minced fresh parsley
1 cup tomato juice or water
1 tbsp sherry vinegar
Juice of 1/2 lemon, or as needed
1/4 tsp salt, or as needed
1/4 tsp cayenne pepper, or as needed
1 cup croutons or crusty bread
1. Roughly chop the tomatoes, cucumbers, onion and bell peppers. Mince the garlic.
2. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
3. Put each vegetable separately along with the garlic and parsley into a a food processor or blender fitted with a steel blade and pulse until it is fairly smooth but with some texture remaining. Do not over process!
4. After each vegetable is processed, combine them in a large bowl and add the reserved tomato juice, additional tomato juice or water, sherry vinegar, olive oil, lemon juice, salt, and cayenne pepper. Mix well and chill at least 3 hours before serving. The flavors deepen the longer the gazpacho sits.
4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons or crusty bread, and drizzle lighly with olive oil.
