Chief
09-09-2007, 10:08 AM
Looking for something tasty to do with all of those tomatoes from the garden?? Give this recipe a try. Take the recipe with you to the Farmer's Market of your choice and see how many of the ingredients you can get that are locally grown...
6 ripe tomatoes, medium chop. You can peel and remove the seeds if you wish, or use varieties with a tender skin whole.
3 large shallots, peeled, small dice
1 cucumber, peeled, seeded, medium diced
1 sweet red or yellow bell pepper, seeded, med dice
1 small red ripe jalapeno pepper, seeded, diced viery fine
2 stalks celery, chopped small
1-2 Tbsp fresh cilantro, chopped fine
2 Tbsp chopped fresh chives
Too much garlic, minced fine
1/2 cup good quality red wine vinegar
juice of 1 lemon
1/3 C sugar
Salt to taste
1T seed coriander
1 T seed cumin
2 T mixed sharp red, white, black and green peppercorns
2 T fresh thyme, finely minced.
Put the cumin, coriander and peppercorns in a small saute pan and heat quickly over high heat until the seeds start to toast. Immediately put them in an electric spice mill, grind thoroughly, and add to the gazpacho immediately.
Combine all ingredients in a non-reactive bowl, either glass or stainless steel. Blend about 1/3 of the mix to liquify with a boat motor, (or hand held blender). Cover the dish tightly and refrigerate several hours or overnight, allowing flavors to blend. This cold Spanish style soup will improve with age, but it is perfectly good and quite delicious if you serve it fresh. For this recipe, only the lemons and the celery were not locally grown...
Serves 6-8.
;D
6 ripe tomatoes, medium chop. You can peel and remove the seeds if you wish, or use varieties with a tender skin whole.
3 large shallots, peeled, small dice
1 cucumber, peeled, seeded, medium diced
1 sweet red or yellow bell pepper, seeded, med dice
1 small red ripe jalapeno pepper, seeded, diced viery fine
2 stalks celery, chopped small
1-2 Tbsp fresh cilantro, chopped fine
2 Tbsp chopped fresh chives
Too much garlic, minced fine
1/2 cup good quality red wine vinegar
juice of 1 lemon
1/3 C sugar
Salt to taste
1T seed coriander
1 T seed cumin
2 T mixed sharp red, white, black and green peppercorns
2 T fresh thyme, finely minced.
Put the cumin, coriander and peppercorns in a small saute pan and heat quickly over high heat until the seeds start to toast. Immediately put them in an electric spice mill, grind thoroughly, and add to the gazpacho immediately.
Combine all ingredients in a non-reactive bowl, either glass or stainless steel. Blend about 1/3 of the mix to liquify with a boat motor, (or hand held blender). Cover the dish tightly and refrigerate several hours or overnight, allowing flavors to blend. This cold Spanish style soup will improve with age, but it is perfectly good and quite delicious if you serve it fresh. For this recipe, only the lemons and the celery were not locally grown...
Serves 6-8.
;D