Sunday, June 16, 2013

Tomato-Cucumber Gazpacho

Late last night found Michael and me chopping veggies that were still growing yesterday, and running them through the food processor to make a refreshing chilled Tomato-Cucumber Gazpacho.

Our Unitarian Universalist church designates the third Sunday in each month "Soup Sunday" and when I sign up for it, I like to make my offering seasonal.

So what could be better during July then a cold soup made up of (mostly) locally sourced foods?  I was a little worried last night - that initial taste seemed a bit bland (this version doesn't include bell peppers, and I held the sliced jalapenos out for people to add if they like - not everyone there cares for spicy).  But after an overnight chill, the flavors have melded and the taste is refreshing and awesome.

Mind you - this is for folks that like cilantro.  I don't even know how it would work without it, or what could possibly replace it.

Farmer's Market Tomato-Cucumber Gazpacho

8 large fresh tomatoes, cored and quarters
(home grown or farmer's market - the grocery store tomatoes don't have enough flavor for this)
3-4 large fresh cucumbers, peeled, seeded, cut into chunks
4 ears of fresh corn
1 large onion, diced
1 cup loosely packed fresh cilantro leaves
2 cups ice cubes
Juice of 3 limes
adobo sauce from 1 small can of chipotles
(the chipotles can be put in a freezer safe container and frozen for future use)
Sea salt and fresh ground pepper to taste
3 fresh jalepenos, cored and sliced

Run tomatoes, cucumbers through food processor until coursely chopped - this will be very liquidy, but shouldn't be pureed.  I did this in batches, turning it all into a large aluminum bowl. Add corn and diced onion to bowl.  Run cilantro leaves through food processor to finely chop and add to bowl.  Run ice through food processor to 'slushy' consistency - side effect of this is that it will pick up all the bits of cilantro still in the container, creating a tasty cilantro 'gratina'.  Add ice to bowl.  Mix in adobo sauce and salt and pepper to taste.

At this point, I put the jalapenos in a small container (if you like, you can just add them to the gazpacho, making it more spicy than my version) and transferred the gazpacho into a seal-able container for transport.  Either way, let this chill overnight or at least a few hours - the flavors meld beautifully.

If this were for at home, I'd want to chop some avocado to top the soup with, along with the jalapeno slices.

Update:  It was finished off quickly - the adobo sauce gives it just a bit of spicy zest, while the sliced jalepenos ramped the heat up to something wonderful. Without either, this would be cooling and vibrant - this tastes like summer.

No comments:

Post a Comment