Recently, I decided that I was going to learn to prepare food like a real Cheffètte! I love Gazpacho in the summer, especially, when veggies are vine-ripened and plentiful. So, after a beautiful drive to Amish Country to purchase my goodies, I came home and started my adventure in the kitchen!
There are many other ingredients that can be added to Gazpacho; so try different things and make your own creation.
Prep Time: approximately 1 hour
Yields: 4 servings
8-10 vine-ripened tomatoes, peeled, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
¾ cup chopped red onion
Garlic cloves, minced (to taste) I use a lot...like 4 cloves (HA!)
¼ cup extra-virgin olive oil
1 tablespoons lemon juice
1 teaspoon kosher salt
Cilantro chopped (to taste)
2 teaspoons Sambal Oelek (A spicy condiment used especially in Indonesia and Malaysia, made with chili peppers and other ingredients, such as sugar or coconut.)
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and allow to cool until able to handle. Remove and pat dry. Peel, core and seed the tomatoes.
Place the tomatoes into a large mixing bowl. Add the cucumber, red onion, Sambal Oelek, minced garlic, olive oil, lemon juice salt and stir to combine.
Transfer the mixture to a blender and puree for 15 to 20 seconds on high speed. Cover and chill for 2 hours. Serve with a dollop of sour crème to cool your tongue!
© Cinthia D Stafford