Articles forum: Summer Harvest Gazpacho
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| 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.  FAITH over fear! |
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