Ashley’s Gazpacho
This recipe was hornswaggled from an old friend back east. Here it is in a slightly altered state.*
Spicy gazpacho
- 2 lbs tomatoes
- 1/2 green bell pepper
- 1 cup diced peeled cucumber
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- jalepenos (1 or 2)
- 1 slice stale (toasted) white bread
- 2/3 cup olive oil
- 2 tsp salt
- 1/4 cup white wine vinegar
- 1 tablespoon chili powder
- 2 garlic cloves
- fresh cilantro to taste
- fresh basil to taste
Roughly chop all vegetables for easy pureeing
Mix olive oil, salt, vinegar, chili powder, and garlic in a measuring cup.
Working in batches, coarsely puree tomatoes, 1/2 green pepper, 1 cup
cucumber, 1/2 cup celery, 1/2 cup green onions, jalepenos, and bread
gradually adding the oil/vinegar/salt/garlic/chile powder combination to the
puree. Throw in as much basil and cilantro as you want.
Pour into large bowl. Chill at least 6 hours.
Serves 6 to 8.
*Serve with a martini for a very altered state.