Ocean Road Gazpacho

By • March 26, 2011 21 Comments



Author Notes: When I was small, my parents bought a little beach house on Fire Island, right across the Great South Bay from my hometown. Somehow, I have never managed to leave. I still spend my summers there and sell my jewelry at the store that I co-manage with my sister and amazing friend Debbie that owns the store.
Lunchtime means an opportunity to run up to the ocean and take a dip before returning to work so nourishment has to be quick and easy. I turned to gazpacho because it's cold (and that is good in the heat), don't have to turn on the stove, it's made in the blender, and I can gussy it up with grilled shrimp, scallops, or crabmeat.
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Serves 4-6

Gazpacho

  • 2 pounds fresh summer tomatoes, chopped
  • 1 zucchini, chopped (I don't bother to peel it)
  • 2 seedless cucumbers, chopped (I don't bother to peel these either)
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 large red onion, chopped
  • 4 large garlic cloves, chopped
  • 1 jalapeno, chopped (seed it if you want)
  • 1 tablespoon fresh horseradish
  • 1/4 cup champagne/white wine vinegar
  • 1 teaspoon ground cumin
  • 2 teaspoons salt (more or less to your taste)
  • 1 teaspoon ground black pepper
  • handful fresh cilantro/parsley/basil
  • 1/3 cup fruity olive oil
  • 2 slices bread, toasted and chopped
  1. Combine all ingredients except for the oil in the blender or food processor in batches if your blender/food processor is not big enough to fit all at once. Pulse until almost smooth, a few chunks are OK. Stream in the oil and toasted bread at the end.

Garnish

  • 1 tomato, chopped
  • 1 yellow pepper, chopped
  • 1 zucchini or cucumber, chopped
  1. Sprinkle on top of gazpacho and serve.

More Great Recipes: Vegetables|Soups|Gazpacho