Sunday, October 27, 2013

The Best Gazpacho Ever

Gazpacho is a tomato based soup, full of vegetables and typically served cold. This recipe makes quite a bit. It is the perfect make ahead lunch for work. You won't even have to heat it before you eat it. Great, right?

I have a deep love and appreciation for anything that contains tomatoes and cilantro. Andy, on the other hand, can pick a speck of cilantro out of 55 gallon drum and swear the whole thing tastes like cilantro. When it comes to trying new dishes out on him, he's normally game for it. However, if there are any green specks, he's immediately suspicious. Elaine shared this delicious dish with us one day at work and I thought it was to die for. She accidentally used some extremely hot rotel tomatoes so her husband couldn't eat it. Well, we loved it and were thankful to get to enjoy it. It takes a little time getting everything chopped up, but my old-school food processor had it done in no time. I'm all about saving some money, but I was told to stick with the name brands below for the ultimate taste and I'll admit it was worth it.
INGREDIENTS
Chopped:
2 cucumbers
2 stalks of celery
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 small onion
Toss vegetables in 1/4 cup olive oil

4 cans of Hunt's Diced Basil, Garlic & Oregano Tomatoes
2 cans of Del Monte Diced Tomatoes with Zesty Mild Green Chilies
1 6 oz. can of tomato juice
Juice of 1-1/2 lemons
1/4 cup parsley
1/3 cup cilantro

 In a large bowl, pour all of the tomatoes and tomato juice.
 In the food processor, mix the onions, parsley, cilantro and celery.
 Pulse cucumber until finely chopped
 Finely chop all of the peppers in the food processor.
 Add the ingredients to the bowl of chopped tomatoes.
 Stir in lemon juice, mix well.
Process until very smooth. Serve with an Italian-flavored bread or crackers.

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