Recipe: Tomato-Chipotle Gazpacho NEW
As a last hurrah to the tomato crop let's make a gazpacho. Let's just not make it exactly the way I did for a party we had on Saturday. I decided the gazpacho needed a more exotic, smoky flavor so I added chipotle peppers in adobo. The mistake anyone can make (and I surely did) was to taste test my gazpacho at 2PM and decide it was prefect; forgetting that it was going to "ferment" for 5 more hours before we ate it. Trust me, chipotle peppers WILL grow stronger in the gazpacho so be careful how many you add or you'll attempt to sear the tongues of your guests like I did. It's a lot easier to add hot sauce at the table to your gazpacho than to try to pull out the fire from chilies later.
The easiest way to make gazpacho is with your food processor. I'm going to assume you have one for these instructions. If you do not, just dice each item and add them to the mix in a large bowl.
Serves 8 – 10
3 ripe large red tomatoes (you can use other colors if you want. I just prefer red).
2 red bell peppers cut in large chunks, seeds and stem removed
2 cucumbers cut in large chunks
1 small sweet onion like Vidalia or Walla Walla
4 cloves of garlic minced (or 4 tsp of jar garlic will do)
1 tsp of salt
1 tsp of black pepper
1 chipotle pepper in adobo sauce (if you add more heed my warning above. 3 is too many for all the but the most sturdy of eaters).
5 cups of tomato juice
Put the tomatoes in your food processor and pulse approx 10 times until finely chopped. Don't whiz it until you have mush. You want some chunks. Put this chopped mixture in a large bowl
Then put the peppers and the cucumbers in the processor and do the same thing. Add to large bowl with tomatoes.
I served the gazpacho in tall pilsner glasses so it looked sort of like a Bloody Mary. I garnished it with fresh cocktail shrimp and a chili pepper. You could serve it in a tall glass and garnish it with the shrimp and other veggies that you garnish Bloody Marys with; including celery, olives and even smoked sausage bits.
Enjoy. Cheers! Zola
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