There’s nothing that says summer so much as Gazpacho! It’s a celebration of those wonderful fresh juicy tomatoes of summer! Add in cucumbers, peppers, celery, and red onion and it’s a vegetable extravaganza!
I decided to take this Gazpacho in a Southwestern direction with Poblano and Jalapeno peppers, fresh corn, cilantro and a little lime juice. The flavors are awesome: the bright acidic tomatoes, vinegar and lime with all the fresh veggies, a pop of sweetness from the corn and a hint of cilantro in the background – so good!
Another great thing about Gazpacho is it’s easy – just coarsely chop the veggies and pop it all in the processor! There is nothing more refreshing than a cold bowl of Gazpacho on a warm summer day!
Southwestern Gazpacho
Prep time
Total time
Ingredients
- 10 ripe Roma tomatoes or a similar amount of slicing tomatoes
- ½ red onion
- 2 stalks celery
- 1 cucumber, peeled and seeded
- 1 Poblano pepper, seeded
- 1 Jalapeno pepper, seeded and membrane removed
- ½ bunch cilantro leaves
- ½ cup red or white wine vinegar
- Juice of half a lime
- ¼ cup extra virgin olive oil
- ½ tsp salt
- freshly ground black pepper to taste
- 4 cups tomato juice
- 2 ears of corn, kernels stripped from cobs
Instructions
- Chop vegetables roughly, except for corn.
- Combine all ingredients except corn in processor and process until very finely chopped. You may have to work in a couple batches as there is a lot of volume.
- Add corn kernels and stir to mix.
- Refrigerate for at least a couple hours.
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