Gazpacho

 

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Gazpacho: for those times you want to eat something with a cool name and a refreshing taste.

I made gazpacho with my oldest brother this past May. It is actually a simple dish to make, just a combination of ingredients all tossed together for great flavor.

The key to this dish is eating it the day after. Let the flavor marinate for a day, and then you can really enjoy it.

I ate mine with a side of shrimp and a french baguette with extra-virgin olive oil.

The original recipe I used for this dish came from here: http://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe.html


Ingredients:

  • 1 1/2 lbs vine ripened tomatoes, peeled, seeded and diced
  • 1 can tomato juice (5.5 oz)
  • 1 large cucumber, peeled, seeded and diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 small jalapeño, seeded and minced
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 lime, juiced
  • 2 tsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp fresh basil leaves, chiffonade
  • 1 French baguette
  • red pepper flakes
  • 2 Tbsp butter
  • 1 lb shrimp

Equipment:

  • medium sauce pot
  • large mesh strainer
  • medium-sized mixing bowl
  • blender
  • large frying pan

Application:

  1. Fill the sauce pot halfway with water. Bring to a boil. Using a paring knife on the tomatoes, making an X on the bottom of the tomatoes, just penetrating the skin and going upward to the pit on top. Boil the tomatoes for about 25 seconds, remove and transfer to an ice bath for about 1 min. Remove tomatoes and pat dry. Peel the skin off, core and then seed the tomatoes. Place the seeds and pulp into a large mesh strainer over a medium-sized mixing bowl to get fresh tomato juice. Press as much of the juice through the strainer as possible, then add your 1 can of tomato juice.
  2. Into your mixing bowl, add the cucumber, red bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire sauce, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture into a blender, puree it for 15 seconds, then return to the bowl and stir to combine. Add the basil on top, cover and refrigerate overnight.
  3. (Day 2) Cut your French baguette into 1 cm thick, 45 degree angle slices. Toast or bake in the oven on 350 F for 8 min or so (until they are crisp). Drizzle extra-virgin olive oil on top, then add salt, pepper, and red pepper flakes.
  4. Meanwhile, melt butter in a large frying pan over medium-high heat. Add shrimp, salt and pepper. Sauté for about 2-3 min until shrimp are cooked.

Serve everything together, and enjoy!

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