After a long weekend of drinking and staying up too late, nothing said detox like a nice bowl of Gazpacho. Fresh vegetables in season really make this a delicious and satisfying summer meal. I had never really made this before so I sort of just wung it.
Gazpacho
1 Large Green Tomato
2 Large Red Tomatoes
1 Medium Orange Pepper
2 Medium Green Onions
3/4 of a White Onion
3 Large Garlic Cloves
Juice from 1/2 Lime
1 Can of Diced Tomatoes
1 Large Cucumber
1/4 Cup Parsley
1/4 Cup Cilantro
1 Tbs of Red Wine Vinegar
Salt & Pepper to Taste
Herb Oil
1/4 Jalapeno, seeds removed
1/2 Cup of Parsley
1/2 Cup of Cilantro
1 Garlic Clove
Juice from 1/2 Lime
Olive Oil
Salt & Pepper
Throw all ingredient for gazpacho into a food processor and pulse until all ingredients are well blended. Add salt and pepper to taste. Place in bowl and chill for 2-3 hours. To make the herb oil, add all ingredients besides olive oil into a food processor. Pulse ingredients while slowly drizzling in olive oil. Keep pulsing until ingredients are emulsified. Place two table spoons of herb oil in the bottom of a bowl. Ladle in gazpacho on top so that the herb oil makes a pretty green border. You can also just drizzle the herb oil on top. Top with sliced avocados, toasted croutons, or a little lime zest.
No comments:
Post a Comment