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
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Ingredients
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1/2
cucumber
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1
avocado
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1
green tomato
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3
green onions
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1
yellow bell pepper
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1
jalapeño pepper, deveined and seeds removed
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3
cloves garlic
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1/2
fresh mint leaves
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1 tablespoon
fennel pollen (optional)
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1/3 cup
virgin olive oil
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1 cup
white grape juice
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1
lime, juiced
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salt and pepper to taste
Directions
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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.
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In food processor, blend avocado and garlic -- to consistency of guacamole. Add to vegetable mixture.
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Add liquid ingredients to veg mixture: oil, grape juice and lime juice
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In food processor, chop cilantro and mint leaves. Add to mixture. Season with salt, pepper and fennel pollen.
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