Ingredients
The following ingredients have 4 Servings
- 1 jalapeno pepper (rough chopped)
- 3 cloves garlic (peeled and smashed)
- 1 bunch (7 or 8 green onions, sliced in large pieces)
- 1 green bell pepper (seeded and cut in large chunks)
- 1 English cucumber (cut in large chunks. Do not peel.)
- 3 medium to large green or greenish heirloom tomatoes (rough chopped)
- bunch of cilantro (to taste)
- Juice and zest of 1 lime
- 2 Tbsp sherry vinegar
- 2 Tbsp extra virgin olive oil
- salt
- fresh cracked pepper
- yogurt or sour cream for serving
Instruction
- All the ingredients except the yogurt get pureed or finely chopped in either a food processor or a blender. Do it in stages, and you can vary the texture of the ingredients. Or you can go for a uniform puree. It doesn't really matter how you go about it, as long as you get everything pureed by the end.
- I rough chopped the jalapeno, seeds and all, along with the garlic and green onions for my first round. Process until it has the texture you like. Put it aside in a bowl while you work with the rest of the ingredients.
- I do the next couple of batches as a combination of the cukes, tomatoes, peppers and cilantro. The tomatoes add the liquid which helps the processing along. Scrape down the sides of your processor or blender as you go to get a uniform result.
- Mix all the batches together in a bowl, and blend in the oil and vinegar, salt, pepper, lime zest and juice. Be sure to taste as you go.
- Refrigerate the gazpacho for at least a couple of hours to allow it to get really cold. The flavor will get better as it sits, too.
- Serve with some yogurt or sour cream and drizzle with a little more olive oil.
