Famous Southwestern Gazpacho Recipe
2 red bell peppers, halved and cored
2 cups (500 ml) tomato juice
1/2 cup (125 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped onion
4 plum tomatoes, coarsely chopped
1 seedless cucumber, peeled and chopped
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves) or parsley
1 avocado, seeded, peeled, and diced
2 hard-cooked eggs, chopped
Place the bell pepper halves cut side down on a greased baking sheet
and flatten them slightly with the palm of your hand. Place about 3
inches (8 cm) below a preheated broiler and broil until the skins are
charred and black, 10 to 15 minutes. Place in a paper bag and let
rest for 15 minutes.
Slip off and discard the charred skins. Add the peppers and the tomato juice to an electric blender and process until smooth. Transfer to a mixing bowl and add the vinegar, olive oil, onion, tomatoes, and cucumber. Process in batches in the blender until blended but still chunky. Refrigerate until well chilled, at least 3 hours.
Adjust the seasoning with salt, pepper, and optional hot sauce and stir in the parsley immediately before serving. Garnish with chopped avocado and hard-cooked eggs. Serves 4 to 6.
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