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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.