The Coldness of Gazpacho – Yum!

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I have been wanting to make gazpacho for a while now and I went searching for a recipe but most of them included V-8 juice or Clamato juice.  Clamato juice has high fructose corn syrup and I definitely did not want to add that to my recipe – goes against all the good stuff you are putting it.  V-8 is okay but still has things added to it that I did not want to use.  I went on a quest, sent out e-mails to all my cooking buddies and searched online and in recipe books and finally came up with three recipes that I really liked, but didn’t like them enough to follow them – so I decided to take the best of each one and make my own recipe, starting with an assortment of different things not knowing how it was going to turn out!

Gazpacho

Ingredients

Tomato juice (juice your own or I was fortunate to have some canned from my neighbor)
2 – 3 pounds tomatoes
1 medium red pepper
1 jalapeno pepper
1 purple or sweet onion (I used purple for the color)
Cilantro
Cucumber
Garlic
Sea Salt
1 – 2 oranges
Basil (garnishment)
White Peach or Avocado (garnishment)

1. In a food processor add the following, you may have to do in 2 batches:

Onion, chopped

the cucumber, garlic (chopped, about 3 – 4 cloves) and…

jalapeno – i used 3/4 and took all the seeds out

the red pepper, de-seeded –

tomatoes – these are from a local farmer

Cilantro, chopped

and sea salt for seasoning.

2. Process in the food processor.

3. Pour into a glass bowl and do the other batch – combine the 2 batches in one bowl.

4. Add tomato juice.  I probably added about 2 cups.

5. Juice 1 – 2 oranges and add to soup.

Serve.  When I was at the market they had local white peaches, which I love – I decided why not.  I garnished with peach and basil and I think I liked it more than when I garnished with avocado.

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