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Whenever I hear the word gazpacho I think of my high school jazz band.  One year we played a lively song titled Gazpacho, and as a young high schooler the most memorable part was yelling it out in the middle of the song.  To this day I feel the word should always be shouted and followed with an exclamation point… the things we remember.

Gazpacho is not only an energetic jazz song, but a flavorful, chilled, tomato base Spanish dish.  Great appetizer or side for end of summer dining.  For a cocktail party or appetizer serve in little shooter glasses for flatware free sipping.  I love dipping blue corn tortilla chips into this naturally antioxidant rich, tomato, cucumber and onion combination.  Making your own also allows you to control the level of spice desired. 

For a complete menu, round out a refreshing bowl of gazpacho with my grilled tequila-lime chicken, corn tortilla chips and avocado slices or fiesta guacamole.  Easily made ahead for a dinner party, or any night of the week. Healthy and simply delicious. 

fresh gazpacho

serves 6-8

  • 1/4 cup RED WINE VINEGAR*
  • 1 FRESH LEMON, JUICED
  • 2 tsp SUGAR
  • 1 small RED or YELLOW ONION, roughly chopped
  • 1 JALAPENO PEPPER, seeds and stem removed, roughly chopped
  • 3/4 cup ROASTED RED PEPPERS, (whole, drained from a jar)
  • 2-3 cloves GARLIC, grated
  • 2 tsp SOY SAUCE, LOWER SODIUM
  • 3 cups 100% TOMATO JUICE, LOW SODIUM*
  • 1 tsp CRUSHED RED PEPPER (more or less to taste)
  • SEA SALT AND PEPPER TO TASTE
  • 3 tbsp OLIVE OIL, EXTRA VIRGIN
  • 6 PLUM TOMATOES, chopped, (divided)
  • 1 medium SEEDLESS CUCUMBER (ENGLISH or HOTHOUSE), chopped
  • 1/4-1/2 cup FRESH CILANTRO, PARSLEY, CHIVES, chopped, (or combination of all three)

*Gluten Free option: Make sure you use wheat free vinegar and soy sauce products.

1. In a blender or food processor, combine the first 11 ingredients with 3 of the chopped plum tomatoes. Pulse until well incorporated but not pureed (should be thick, chunky consistency). Add olive oil and pulse a few more times.

2. Pour mixture into a nonreactive bowl (acid in tomatoes reacts negatively with aluminum, glass works well) with chopped cucumber and remaining 3 chopped plum tomatoes. Fold in fresh herbs to taste. Add additional seasoning if needed; salt, pepper, and herbs or crushed red pepper. Cover and refrigerate for two hours or overnight. Serve chilled, topped with avocado slices, jalapeno slices, tortilla chips or cornbread croutons.  Serves 6-8, about 1 to 1 1/2 cups each.

so easy – gazpacho!

NUTRITION INFO PER SERVING (6 servings): 130 calories, 7g fat, 1g sat fat, 12g carb, 3g fiber, 9g sugar, 2g protein

(8 servings): 95 calories, 6g fat, 1g sat fat, 9g carb, 2g fiber, 7g sugar, 2g protein

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