Best Gazpacho

Gazpacho
I know I said this was the best gazpacho recipe and I promise I still really like that one. This one is a teensy bit better and reminds me of a bowl of gazpacho from a restaurant in my hometown that doesn’t exist anymore. It’s the perfect HOT summer dinner. We found this gem hidden in a Mexican cookbook that we bought years ago:
Perfect Mexican
Ingredients:
1 cucumber (the original recipe says small, we just got an average size one) peeled and chopped
2 red bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
2 garlic cloves (we really like garlic so we used about two tablespoons minced garlic)
1 fresh basil sprig (we have this growing in the kitchen and used about a quarter cup of leaves)
2 1/2 cups strained tomatoes (we had a heck of a time finding strained tomatoes in our Mid-Missouri town, so we used tomato puree)
1 tablespoon extra virgin olive oil (splurge and use the good stuff. We have some wonderful EVOO from C’s trip to Spain!)
1 tablespoon red wine vinegar (splurge and use the good stuff)
1 tablespoon balsamic vinegar (splurge and use the good stuff)
1 and 1/4 cup vegetable stock
2 tablespoons lemon juice
salt and pepper to taste

Now the serving suggestions include:
Screen Shot 2015-07-14 at 3.00.04 PMBut truthfully, we don’t bother because the model didn’t include the garnishes and it’s just as good.

Directions:
Put the cucumber, bell peppers, garlic and basil into your food processor (don’t try this with a regular blender, I promise it just makes a mess!). Process until the consistency of salsa. Add the strained or pureed tomatoes, olive oil and both kinds of vinegar and blend until smooth. (You might have to do this in two batches, we do!)
Pour in the vegetable stock and lemon juice and stir. (If you’d rather just pulse the food processor a few more times, we find it helps it to blend together a bit better.)
Transfer to a large bowl. Cover with plastic wrap (or a lid!) and refrigerate for at least two hours.

My opinion:
Some people keep this extra chilly by serving an ice cube at the bottom.
Best Gazpacho
Instead of crusty bread (because I’m still limited in my wheat and gluten intake) we served it with corn quesadillas! Delicious!
Enjoy!
Corn Quesadillas

p.s. Summer 2016 update: even our toddler loves this gazpacho, which she calls “sauca!” She’s been practicing using a spoon on her own and if we keep this a bit on the chunkier side, she’s 90 percent successful! 

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