Behind the Recipes
Ocean Road Gazpacho by Nancy Sobel
Makes 4-6 servings
INGREDIENTS:
Gazpacho
2 pounds fresh summer tomatoes, chopped
1 zucchini, chopped (I don't bother to peel it)
2 seedless cucumbers, chopped (I don't bother to peel these either)
1 red pepper, chopped
1 yellow pepper, chopped
1 large red onion, chopped
4 large garlic cloves, chopped
1 jalapeno, chopped (seed it if you want)
1 tablespoon fresh horseradish
1/4 cup champagne/white wine vinegar
1 teaspoon ground cumin
2 teaspoons salt (more or less to your taste)
1 teaspoon ground black pepper
handful fresh cilantro/parsley/basil
1/3 cup fruity olive oil
2 slices bread, toasted and chopped
Garnish
1 tomato, chopped
1 yellow pepper, chopped
1 zucchini or cucumber, chopped
PREPARATION:
Gazpacho
1.Combine all ingredients, except for the oil, in the blender or food processor in batches if your blender/food processor is not big enough to fit all at once.
2.Pulse until almost smooth, a few chunks are OK.
3.Stream in the oil and toasted bread at the end.
Garnish
1.Sprinkle on top of gazpacho and serve.
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