Gazpacho

Flavorful, cold soup for a refreshing pick-me-up on hot, summer days. Gazpacho originated in Spain as a bread-based soup and was adapted over time to include tomatoes. This version is filled with fresh produce and some East Asian flavors.

Ingredients:

3 large very ripe tomatoes, coarsely grated OR chopped

2 large cucumbers, coarsely grated OR chopped

1 small red onion, peeled and roughly chopped

*1 jalapeño pepper, trimmed, seeded and chopped (optional)

4 garlic cloves, peeled and minced

1 tbsp. fresh ginger, peeled and minced

2 limes, juiced

1 cup fresh basil leaves, roughly chopped

½ cup fresh cilantro leaves, roughly chopped

½ cup mint leaves, roughly chopped

2 tbsp. soy sauce

1 cup extra virgin olive oil

½ cup rice wine vinegar OR red/white wine vinegar

1 tbsp. honey (optional)

½ tsp. salt

⅛ – ¼ tsp. ground black pepper

Equipment:

Box grater

Peeler

Kitchen knife

Cutting board

Measuring cups and spoons

Food processor

Refrigerator

Ingredients:

3 large very ripe tomatoes, coarsely grated OR chopped

2 large cucumbers, coarsely grated OR chopped

1 small red onion, peeled and roughly chopped

*1 jalapeño pepper, trimmed, seeded and chopped (optional)

4 garlic cloves, peeled and minced

1 tbsp. fresh ginger, peeled and minced

2 limes, juiced

1 cup fresh basil leaves, roughly chopped

½ cup fresh cilantro leaves, roughly chopped

½ cup mint leaves, roughly chopped

2 tbsp. soy sauce

1 cup extra virgin olive oil

½ cup rice wine vinegar OR red/white wine vinegar

1 tbsp. honey (optional)

½ tsp. salt

⅛ – ¼ tsp. ground black pepper

Equipment:

Box grater

Peeler

Kitchen knife

Cutting board

Measuring cups and spoons

Food processor

Refrigerator

Directions:

  1. Wash and prepare the produce by grating, peeling, chopping, trimming, seeding, mincing and juicing them as noted in the ingredients list.
  2. Working in batches if necessary, combine the tomato, cucumber and onions in a food processor and blend until smooth.
  3. Add the jalapeño, garlic and ginger and blend again until smooth.
  4. Add the lime juice, soy sauce, olive oil, vinegar, basil, cilantro, mint, and honey and pulse to blend until smooth.
  5. Season with salt and pepper.
  6. Refrigerate for at least 4 hours.
  7. Serve in bowls with sliced French bread or croutons.

*Note: Use extreme caution while handling spicy peppers. Use gloves and be sure not to touch your eyes. Wash hands and equipment immediately after handling spicy peppers.

Adapted from Teaism