Some of my favorite memories are of my two granddaughters, Paige and Patty from the time they were very young . There they were—hunkered up to the kitchen counter, spoons in hands, ‘testing’ the gazpacho as to whether it needed more of this or that. This was an annual summer routine.
Over the years, they have both become quite proficient in helping me from start to finish. This recipe is even better with home-made croutons, which can be found under the category ‘sandwiches and breads’.
Ingredients:
One 20 ounce can tomato Puree
1/3 cup extra virgin olive oil
1 bottle Clamato juice
3 or 4 large cucumbers , peeled, seeds removed, and chunked
1 large onion, large dice
2 green peppers, 1 red pepper seeded and cut into pieces
2 seeded and chopped jalopenas
2 or 3 cloves garlic, peeled and diced
1/2 cup fresh cilantro
1/2 cup cider vinegar
1 tsp. cayenne pepper
1 T ground cumin
2 carrots, chunked
1 C fresh or frozen corn
Salt and pepper to taste
Technique
In a large bowl, pour in the tomatoe puree, and then slowly whisk in the olive oil, seasonings and Clamato juice. Stir in the corn.
In a food processor, with the motor running, zap the garlic, then the carrots, followed by the jalopenas and cilantro. Remove to the bowl and stir in with the tomato mixture.
Take about a third of the veggies and zap them in the processor until to the ‘chunkiness’ you like for eating. Add to bowl. Do this with the remaining veggies. When all the ingredients are well stirred, adjust the seasonings and refrigerate. Will keep for three or four days. (If it lasts that long!)
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