Glenn and Jorge's Cuban Gazpacho
Jorge: When it's hot in Miami...
Glenn: ...which is just about every day of the year....
Raúl: ...we like to eat something cold..
Jorge: Gazpacho, a cold tomato-based soup is just the ticket. Glenn and I have developed our own recipe over the years.
Glenn: It's easy to make and we love it!
Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. (Include tomato juice and tomatoes with every batch to provide plenty of liquid.) For the last batch, soak bread in warm water, wring out excess water, add the bread and process thoroughly.
Add the vinegar and lime juice. Season the puree with the salt, pepper, and cumin. Adjust to taste. Blend thoroughly in the blender. Chill in refrigerator until very cold.
Just before serving, garnish with chilled diced red and green pepper, cucumber, onion, olives, avocado, and some chopped cilantro. For an added kick, puree two jalapeño peppers with a one tablespoon lime juice, a pinch of salt and a drop or two of water. Add sparingly to each bowl just before serving, or serve at the table.
Serves 8
- 1/2 cup tomato juice
- 1/4 cup olive oil
- 2 medium onions
- 1 green peppers, seeded
- 1 red pepper, seeded
- 2 medium cucumbers, peeled
- 5 cloves garlic
- 5 large red ripe tomatoes
- 1/3 loaf of Cuban bread, soaked in water
- 2 tablespoons vinegar
- Juice of one lime
- 1 teaspoon cumin (adjust to taste)
- 2 teaspoons salt (adjust to taste)
- 1/2 teaspoon pepper (adjust to taste)
- 1/4 cup olive oil
Garnishes
-
- Red Onion, diced
- Green pepper, seeded and diced
- Red pepper, seeded and diced
- Chopped fresh cilantro
- Green and/or black olives
- Cubed ripe avocado
- Red Onion, diced
