I am a big fan of the music of Chris Isaak. When I’m creating recipes in my kitchen by the bay, I’m often rocking and dancing around the kitchen listening to his music. If you are not familiar with Chris Isaak, do yourself a favor and check it out. Chris has just released a great new album called “Beyond the Sun”- recorded at the famous Sun Studios in Memphis. It’s filled with music originally recorded by Elvis, Jerry Lee Lewis, Johnny Cash, Roy Orbison and Carl Perkins to name a few. Last year I had the opportunity to meet Chris. I was so worried about what I could possibly speak to him about- and go figure food was a common interest. Chris is a fan of a certain gazpacho soup – one with a little kick in it. This is my version of that recipe. I happen to love to serve shot glasses of cold soups when entertaining and Christmas is no exception. I renamed my soup after Chris – Naughty and Nice Gazpacho and if you have ever seen him perform you’ll know why this is the perfect name!
From by the bay wishing you naughty AND nice food memories!
Naughty and Nice Gazpacho
1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)
1 large roasted red pepper , from a jar packed in olive oil
1 clove garlic, chopped
1 jalapeno pepper , seeded and chopped
1/2 white onion, coarsely chopped
1 medium cucumber, peeled, seeded and chopped
2 celery stalks, chopped
1 tablespoon tomato paste
2 tablespoons red wine vinegar
2 teaspoons sea salt
1 teaspoon coarse ground pepper
Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.