Last summer I had the opportunity to meet one of my favorite rock and roll artists. His music is what I play to dance my way through creating and preparing a meal. So of course, upon meeting him, I was tongue tied. With that, I fell back to comfortable ground – food. Who knew that would be a topic he enjoyed discussing. Our conversation included a little comparison of recipes and his search for the perfect gazpacho recipe. He shared a few hints and with that I created this recipe. My version already has lots of rave reviews. Here’s hoping he will be blue no more looking for that gazpacho. I’ve added another cold soup recipe to get you through the summer, this one is a cold cucumber soup for the coolest guy I know!
Blue No More Gazpacho
Serves 6
Ingredients
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1 28 ounce can whole fire roasted tomatoes ( if you can’t find fire roasted use canned whole plum tomatoes)
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1 large roasted red pepper , from a jar packed in olive oil
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1 clove garlic, chopped
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1 jalapeno pepper , seeded and chopped
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1/2 white onion, coarsely chopped
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1 medium cucumber, peeled, seeded and chopped
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2 celery stalks, chopped
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1 tablespoon tomato paste
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2 tablespoons red wine vinegar
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2 teaspoons sea salt
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1 teaspoon coarse ground pepper
Directions
Place all the ingredients into food processor and process until pureed. Chill for at least 2 hours before serving.
Hint: to make a terrific and easy salsa, use the gazpacho recipe without the roasted red peppers!
Cool Cucumber Gazpacho
Serves 4
Ingredients
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1 1/2 cups plain greek yogurt
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2 medium size cucumbers, peeled, seeded and chopped
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2 stalks celery, chopped
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2 scallions, chopped
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2 tablespoons fresh cilantro
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2 tablespoons fresh dill
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1 teaspoon coarse sea salt
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1/2 teaspoon coarse ground black pepper
Directions
Place all of the ingredients into a food processor and pulse until pureed. Place soup into a glass mason jar and refrigerate for at least 4 hours before serving.