This is a version of traditional gazbacho to which I’ve given the L.A. treatment. For one thing it’s spicier than a true Spanish gazbacho, but it’s still refreshing on a hot summer day outdoors. If you are taking it on a picnic be sure you keep it thoroughly chilled. —pierino
good California extra virgin olive oil. I like California Olive Ranch for this. They are among the larger producers so relatively easy to find.
palmful of cilantro, both leaves and stems, roughly chopped.
Sea salt and course ground black pepper to taste.
In This Recipe
Chop the tomatoes and the cucumber to fit your food processor or blender.
Place the chili pepper directly on a gas burner and blacken thoroughly. Place in a paper bag to steam. Once it’s cool enough to handle rub as much of the blackened skin off as possible. It’s okay if a little is left. Remove the top, slice to open and scrape out the seeds. Cut into thin slices.
Slice off the top of the jalapeno and remove as much of the seed package as possible. Cut into slices.
In your big fat food processor or blender place the chopped vegetables and garlic. A Vitamix works great for this if you have one.
Add the olive oil and sherry vinegar.
Add the cilantro, salt and pepper.
Blend everything on a setting close to high. A little bit chunky is okay.
Transfer to a bowl and chill for two to four hours.
*Hatch chilis are perfect for this. They are usually available in August.
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.