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
yellow bell pepper
jalapeño pepper, deveined and seeds removed
fresh mint leaves
fennel pollen (optional)
virgin olive oil
white grape juice
salt and pepper to taste
In This Recipe
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.