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Ole! Cool off with gazpacho

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A hole is to dig. A garden is to grow tomatoes and watermelon. A summer is to eat cold gazpacho. Gazpacho is to make use of the tomatoes and watermelons.

Capi Peterson serves four varieties of gazpacho at her restaurant, Trio’s. Here, she shares her traditional gazpacho and her watermelon recipes. You’ll have to go to Trio’s to suss out the shrimp and Mexican varieties.

Note: When Peterson makes traditional gazpacho for Trio’s, she doesn’t fool around. Her recipe calls for 86 medium tomatoes, quartered. That makes 4 quarts. Let’s make a short quart (since it’s too hot to accurately divide 4 into 86):


Gazpacho
2 ripe tomatoes, quartered
1/2 cucumber, peeled and seeds removed
1/4 green bell pepper, coarsely chopped
1/4 red bell pepper, coarsely chopped
1/4 large red onion, peeled and coarsely chopped
1 clove garlic, minced

1/3 cup cold water
3 Tbs. olive oil
1 Tbs. red wine vinegar
Kosher salt and black pepper to taste
1/2 tsp. paprika
1/4 tsp. cumin
1/3 cup V-8 juice (or tomato juice)
dash of Tabasco

Prepare all of the vegetables as instructed and pulse in food processor or blender, adding a little of the cold water each time. Mixture should be a little chunky. Pour into a large mixing bowl and add olive oil, vinegar, any remaining water and spices. Whisk well to blend. Taste and adjust seasonings as necessary. If soup is too thick, thin with a little more cold water, V-8 or tomato juice. Chill several hours before serving. Taste before serving and adjust seasonings.


Watermelon gazpacho
Yield: 2 quarts

8 c. seeded and roughly chopped watermelon
3/4 c. cranberry juice
1 1/2 c. peeled, seeded cucumber, diced small
1 1/2 c. celery, diced small
1 1/2 c. red bell pepper, diced small
1/2 c. red onion, diced small
1/2 c. fresh mint leaves, chopped
1/2 c. minced parsley
1/4 to 1/2 c. lime juice
2 to 3 Tbs. sherry vinegar
1 Tbs. minced fresh jalapeno pepper, seeds removed

Combine watermelon and cranberry juice in batches in blender. Puree until mixture is smooth. Pass through a fine mesh sieve into a large bowl. Add remaining ingredients and chill for several hours until cold. Taste and adjust seasonings as necessary.
Garnish with a little fresh mint and bite-size cubes of fresh watermelon.

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