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Author Notes: Gazpacho is a perennial summertime favorite - so light and refreshing, a cool liquid salad to whet the appetite while waiting for the main course off the grille. This recipe is a variation of classic tomato-based gazpacho - based on an excellent version found in the iconic Silver Palate Cookbook (Julee Russo/SheilaLukins). Given just about any combination of veggies, herbs and olive oil -- you can't go wrong. —Vivian Henoch
- 1/2 cucumber
- 1 avocado
- 1 green tomato
- 3 green onions
- 1 yellow bell pepper
- 1 jalapeño pepper, deveined and seeds removed
- 3 cloves garlic
- 1/2 fresh mint leaves
- 1 tablespoon fennel pollen (optional)
- 1/3 cup virgin olive oil
- 1 cup white grape juice
- 1 lime, juiced
- salt and pepper to taste
- Using a food processor, coarsely chop cucumber, tomato, onion, pepper, fennel - one vegetable at a time. Do not over-process. Combine chopped vegetables in a large bowl.
- In food processor, blend avocado and garlic -- to consistency of guacamole. Add to vegetable mixture.
- Add liquid ingredients to veg mixture: oil, grape juice and lime juice
- In food processor, chop cilantro and mint leaves. Add to mixture. Season with salt, pepper and fennel pollen.
- This recipe was entered in the contest for Your Best Recipe with Mint