Articles forum: Summer Harvest Gazpacho

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Imagewildflowers
Aug 19, 2010 10:34 AM CST
Name: Christine
Northeast Texas, Zone 7b
This recipe is only a guide... please don't think it needs to be exact. I can make it a little different every time and it always tastes delightful! A cool and refreshing summer dish full of fresh flavors and nutrients. I added the jicama root in the recipe because I happened to have one and discovered how good it was added to my gazpacho, adding a nice crunchy texture! It's good without it but it sure was a nice addition.

2 lg heirloom tomatoes. halved & seeded
1 med. or 2 sm. cucumbers, halved and seeded
1 red bellpepper, cored & seeded ~ my homegrown bells are smaller than the store's, if using big one just use half
1 green bellpepper ~same as red
1 red onion
1 celery stalk
3 garlic cloves, minced
1/2 jicama root
3 cups tomato juice
2 Tablespoons red wine vinegar
1/4 cup of some good olive oil
Kosher salt & freshly ground pepper

Roughly chop the tomatoes, cucumber, bell peppers, red onion, celery. Put each one separately into a food processor & give it a few pulses to coarsely chop. Don't overprocess because you want to be able to see each veggie, not mush or liquid!!!! *Now cut the jicama root into a small dice.

Put all veggies into a large bowl, combine them, add the garlic, tomato juice, vinegar, olive oil, salt & pepper. Mix well and chill at least 2 hours before serving. The longer the gazpacho sits, the more the flavors will develop, so it's always better the next day!!

*You can always small dice the entire jicama root and add the other half to your fruit salad, or just mix in with your diced melons for a nice crunch, add a squeeze of lime for a very refreshing fruit salad.

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