Our office loves gazpacho and we especially love our COO and Web Director, Julie Barrett’s version.
When she brings in this gazpacho for lunch (and she always brings in enough for everyone) our whole office is a happy, garlicky bunch. The farmer’s markets already have greenhouse-grown tomatoes. It’s worth the trip if you’re making this yummy cold soup.
Serves: 6
Prep/cook time: 20 minutes
- 1-2 bunches of cilantro
- 2 cloves garlic
- 2 cucumbers
- 8 tomatoes
- ½ bunch of parsley
- 1 green pepper
- 1 onion
- 1 small zucchini
- ½ cup tomato juice (or more if you want a soupier consistency)
- 2 tablespoons olive oil
- ½ cup cider vinegar
- 2-3 limes, juiced
- 2-3 jalapeno peppers (optional)
- 1/3 teaspoon cayenne pepper (optional)
- Salt to taste
1. Puree ½ bunch of cilantro, garlic, 1 ½ cucumbers and 5 tomatoes in a food processor or blender.
2. Chop the parsley, pepper, onion, and zucchini. Add the tomato juice, lime juice, olive oil and vinegar. Taste and then decide if you want to add the jalapenos and cayenne.
3. Mix and refrigerate until ready to serve.
Complete the Meal: A crusty bread and you’ve got lunch. For dinner, this is a perfect appetizer or the “veggie” of the meal.
Cook’s Tip: If you don’t want to chop the tomatoes, you can buy canned tomatoes already mixed with onions and jalapenos.
Shopping List:
Produce
1-2 bunches of cilantro
2 cloves garlic
2 cucumbers
8 tomatoes
½ bunch of parsley
1 green pepper
1 onion
1 small zucchini
2-3 limes, juiced
2-3 jalapeno peppers
Other
8 ounces tomato juice
Olive oil
Cider vinegar
Cayenne pepper
