GAZPACHO UPDATE

8-10 servings

Warm weather has finally returned, inspiring me to make a batch of gazpacho. This only gets better as we get in to spring and summer when you can score farmer’s market tomatoes. I can’t take credit for this particular recipe, it is an adaptation of one my late father made which was his adaptation of my late mother's gazpacho. The Blendtec blender (or equivalent you Vitamix groupies) is a critical component to making this gazpacho smooth and wonderful.

- 4 large tomatoes, seeds and core removed (I prefer yellow heirlooms whenever possible, makes for a pretty soup).  You can also use a combination of cherry or grape tomatoes and large tomatoes, whatever has the best flavor.
- 1 large clove garlic
- 1/2 sweet onion
- 1/2 shallot
- 1 long English or Persian cucumber, peeled (or 4 minis, peeled)
- 1 red pepper (or a combination of the mini red/orange/yellow peppers)
- 1 yellow pepper
- 1 jalapeno, seeds removed (optional)
- 1-2 flat fillets of anchovy
- 1 slice sprouted grain bread (optional, or you can use any bread, to bind soup)
- 2-3 tbsp. extra virgin olive oil
- dash cumin
- dash tabasco
- dash worcestershire
- dash fresh squeezed lemon or lime juice, and zest
- salt and black pepper to taste



I generally like to flash pickle my onions, shallots, and garlic to remove the bite. Rough chop first seven ingredients (reserve a small amount and finely mince for garnish). Start with tomatoes and olive oil in blender.   Add onions/garlic/shallot, peppers, cucumber, anchovy, bread, and remaining ingredients (all spices to taste).  Blend in batches until smooth with olive oil, cumin, tabasco,  Chill.

Top with a tablespoon of minced mixture of following: red and yellow tomatoes, jalapeno, red onion, cucumber, red and yellow pepper, cilantro, avocado,lime juice, olive oil, salt.

Serve with homemade croutons made on stove top with olive oil and cumin. 

Yum.