You should try this gazpacho recipe. I outdid myself in fabulousness.
Prep Time: 3 hours
Ingredients
- 1 red bell peper
- 1 mild green chile pepper ((Fresno, Anaheim, etc.))
- 2 lbs ripe heirloom tomatoes ((chopped, juice retained))
- 1 cucumber ((peeled and seeded))
- 8-10 pitted black olives
- 4-6 sun dried tomatoes
- 1 small red onion
- 2/3 cup smoked almonds
- 3 tbsp vinegar ((sherry, red wine, white balsamic or cider))
- 2 garlic gloves ((peeled))
- 1/2 tsp smoked paprika
- 1/2 tsp smoked salt
- 1/2 tsp black pepper
- 1/8 tsp celery salt
- 1/2 tsp chili lime seasoning
- 1/2 cup extra virgin olive oil
- 1/2 juice of a lemon
- 1/2 juice of a lime
- chopped flat leaf parsley ((garnish))
- chopped scallion ((garnish))
- chopped marigold petals ((garnish))
Instructions
- Roast the peppers in the broiler, or char them over a gas flame until partially blackened.
- Set aside until cool, then de-stem and seed them.
- Place in food processor with tomatoes, cucumber, onion, olives, almonds, vinegar, garlic, sun-dried tomatoes, a few parsley fronds, and all the seasoning. Process until smooth consistency, drizzling in olive oil.
- Taste to adjust seasoning, then refrigerate for at least 2 hours to allow the flavours to come together.
- Serve in bowls garnished with parsley, scallion, marigold and a drizzle of olive oil, and a cherry tomato.
- If you like, you can sauté and add chorizo.