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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jeff's Gazpacho Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 large tomatoes, cored and halved
1/2 c. cucumber, peeled, seeded and chopped
1 small shallot coarsely chopped
1/2 red pepper, chopped
1 clove garlic
1/2 c. celery hearts, chopped
1/2 of red chili pepper
2 t. balsamic vinegar
1/4 t. sugar
Directions:
Directions:
First, roast the tomatoes in oven at 350” for 15” or longer; then after they cool, remove the seeds and skins (I never seed them but I do remove the skins)

Add everything to a food processor, blend, and strain.

Garnishes: mozarella, raspberries, fried almonds, cherry tomatoes, basil

I doubled this and did not strain at the end. I used a small part of a green serrano pepper bc they didn’t have red chili peppers.
Personal Notes:
Personal Notes:
Jeff discovered this recipe so he gets the credit. He likes to strain out all the pulp and seeds. If you do it that way, you have to force it through the strainer, and you need a very large strainer.

 

 

 

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