I’m not entirely certain what constitutes “gazpacho,” and the internet is full of dissenting opinions. But the chilled tomato-based soup I made with friends last night was so freaking good – who cares what it’s called? It’s dairy free, gluten-free, raw, vegan happy and oh-so-satisfying!
12 vine-ripened tomatoes (we used 22 home-grown Roma tomatoes), seeded
1 bunch cilantro, chopped (yes, the entire bunch)
1/2+ jalapeno, seeded and minced
3 bell peppers, seeded and cut into chunks (we used stoplight colors, but yellow and red would be lovely)
1/2 cup white wine vinegar
1 onion, peeled and cut thick
1 TBS olive oil
1 TBS minced garlic, or to taste
2 TBS freshly grated ginger
salt and pepper
The instructions couldn’t be easier:
Combine everything except the salt and pepper into a large bowl. Toss the ingredients together. Using a blender or food processor, blend in batches until pureed. (They’re stupid expensive, but Vitamix blenders last for 30 years!) Combine the batches, then salt and pepper to taste. Chill for at least 30 minutes. Garnish with fresh cilantro and avocado.
Zesty, tangy and smooth – I recommend serving it with rustic bread as you’re gonna wanna sop this up. You can also add seafood for a complete meal. As for wine, we enjoyed a chilled red sangria that was surprisingly smooth – Eppa (pictured at righ).
Adapted from Quick Cooking with Pacific Flavors.