Daily Recipe :: Gazpacho
The idea of cold soup can seem somewhat bizarre, then you try it and you know what the hype is all about. Summer has hit Texas, and the thought of cooking warm soup when the weather is in the upper 90s makes us feel a little bit queasy, so gazpacho is the perfect solution.
Gazpacho was originally made up of blended stale bread, olive oil and garlic with some water or vinegar mixed in, pounded into a paste with mortar and pestle. We think that the addition of tomatoes makes for a more appetizing meal. This dish has been around for years, becoming popular in Spain before it spread around the world. With the warm temperatures producing more tomatoes than we know what to do with, gazpacho is the perfect thing to create on these warm summer evenings
We have beautiful tomatoes from Johnson’s Backyard Garden, basil from our store front garden and garlic from Simmons Family Farm. Combine all of these things together and you have a mouth-watering and nutritious meal. We recommend serving it with a rustic bread for Baked in Austin or Easy Tiger.
From: Food Network
- 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- 1 cup cucumber, peeled, seeded and chopped
- 1/2 cup chopped bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 tsp balsamic vinegar
- 1/2 tsp toasted, ground cumin
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp fresh basil leaves
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a pairing knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add water to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high-speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with basil.