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. —testkitchenette
Continue After Advertisement
Ingredients
- 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
- Garnish
-
1
tomato, chopped
-
1
yellow pepper, chopped
-
1
zucchini or cucumber, chopped
Directions
- Gazpacho
-
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
-
Sprinkle on top of gazpacho and serve.
See what other Food52ers are saying.