Gazpacho with fresh produce from Jardin del Rio

Ingredients and recipe:
3-4 pounds of fresh tomatoes (mix of varieties)
1 pound of fresh peppers (mix of varieties)
1 red onion
2 cucumbers (peeled, sliced and seeded)
4 cloves of fresh garlic
handful of fresh cilantro
handful of fresh basil
1 tsp. cardamom
1 tsp. celery salt
1 tsp. white pepper
Squeeze of lime and lime zest
3 T red wine vinegar
1 T Worschester sauce
½ cup olive oil
2 cups of organic vegetable broth

Cut tomatoes, peppers and onions
Coat lightly with olive oil
Roast on grill for about 8 minutes until skins begin to char
Cool in a plastic bag
Remove tomato skins
Remove seeds from tomatoes and peppers

Blend in batches in a blender, adding liquids and spices (adjust to taste)

Pour in a bowl, then re-blend to thoroughly mix olive oil
Gazpacho consistency should be more like salsa than very liquid. Adjust with vegetable broth.

Chill for hours

Serve with fresh basil, cilantro, Crème fraîche or croutons

Credit: Sierra FoodWineArt and Jardin del Rio

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