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I love Gazpacho and there is not better time to make and eat this yummy cold soup but now when gardens are overflowing with tomatoes.
I am always trying new recipes for Gazpacho looking for that perfect one. This one is pretty close. It is a tangy and chunky. The chipotle gives it a nice amount of heat and smokiness. The recipe is from a local restaurant, New City Cafe.
2 pounds Roma tomatoes
1 large cucumber
1 medium red onion
1 large roasted red bell pepper (available in jars, use approximately 1/2 cup)
1 chipotle pepper
1/2 cup chopped fresh cilantro
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper
Chop tomatoes, 1/2 cucumber, 1/2 onion and 1/2 roasted pepper into large chunks. Transfer to food processor(I love this machine–I found one on a super sale), add chipotle pepper and puree. Transfer to a bowl. Dice remaining cucumber, onion and roasted pepper and add to the bowl. Add chopped cilantro, vinegar and olive oil. Season with salt and pepper. Refrigerate. Recipe can be prepared two days ahead. Serve well-chilled (chill for a minimum of 3-4 hours). Drizzle with olive oil and garnish with chopped cilantro. Makes 6-8 servings. (Notes: I used regular garden tomatoes. Next time I will cut down slightly on the vinegar and only add 2 T to 1/4 Cup)
Do you have a favorite Gazpacho recipe, post about it and link it up below so we can give it a try!