Erin Hernandez Designs a Summer Gazpacho

“Now that I have typed this out for you, I am wishing I had some to eat!  Back to the store for me tomorrow … Bon appetite! BTW, I paired this witha Vin Gris by J Wine.  It’s a dry rose.  I felt it was balanced enoughto cut through the acidity of the tomatoes and vinegar, yet cleanenough to enhance all of the flavors.”


Summer Gazpacho


Ingredients
    •    1 hothouse cucumber, halved and seeded, but not peeled (Persian cucumbers can be substituted)
    •    1 red bell pepper, cored and seeded
    •    1 green bell pepper, cored and seeded
    •    4 celery stocks
    •    4 plum tomatoes (heirloom if available)
    •    1 red onion
    •    3 garlic cloves, minced
    •    2 tbsp. of chopped chives
    •    23 ounces tomato juice (3 cups)
    •    1/4 cup white wine vinegar
    •    1/4 cup good olive oil
    •    1/2 tablespoon kosher salt
    •    1 teaspoons freshly ground black pepper
    •    few dashes of Tabasco sauce (to your liking)
Garnish
    •    1 ripe avocado
    •    4-6 per person cooked chilled prawns (or large shrimp)


Directions
Roughly chop the cucumbers, bell peppers, celery, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, Tabasco, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Garnish with avocado and chilled prawns.
serves 4

erin marie hernandez, ids
interior designer
em|designs
emdeznz@aol.com
www.emdeznz.com
www.facebook.com/emdeznz
www.emdeznz.blogspot.com

6 thoughts on “Erin Hernandez Designs a Summer Gazpacho

  1. Mmmm! Printed this one to make soon! This sounds great, Erin and I can't wait to try it.

    Just tried a nice cucumber avocado gazpacho at Thomas Hill Organics in Paso Robles last weekend and had to come home to recreate it. It was yummy, too with jalapeno, cilantro and garlic.

    If you are ever up in Paso, Thomas Hill Organics a great place to go, right up there with Artisan. (Have you tried it yet, Michael P?) The menu changes all the time, depending on what's available from their organic gardens.

    I have the fresh tomatoes from my own vine, now off to the market for the rest of your ingredients…

  2. Thanks for the lovely comments Diane. I would LOVE to try your variation too!!! I'll have to hit that place.

    I'm currently obsessed with Gazpacho. I've been making different variations all summer.

    Thanks for posting this Eve. (:
    xoxo

  3. You guys are making me hungry. We have BBQ Galore coming here tomorrow night and hubby insists on pairing their ribs with potato salad and baked beans. I want Gazpacho. How do your husbands like yours?

  4. Jim smoked baby back ribs yesterday. Sides were white corn on the cob, garlic bread and a cool green salad.

    As for the gazpacho, sorry, ladies, but I don't have a "recipe" per se, only an attempt to recreate what I had, which was close. I was told by the restaurant that ingredients were Asian cucumbers, avocado, jalapeno, cilantro, garlic and buttermilk. I just "created" from that.

  5. I have just uploaded about a dozen pics from the BBQ Galore Baby Back smoking from last night – the most fun ever. Hope I make it to Rhone Rangers today!

    I think I'll try Erin's; this new cook needs a recipe, not ready to wing it yet but I bet you ladies can make it just from that great ingredient list, thanks Diane.

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