#2 in my series of Democratically Delicious Eats: green entertaining recipes that are easy on the budget.
October 24th, 2008 | Published in Green Living, Soup and Stew Recipes, Vegetable Recipes | 4 Comments
I must have been to 4 or 5 election fundraisers (I don’t want to get into politics, I’ll just say that my candidate’s name rhymes with Obama). Anyway, the last one was a potluck and I decided to take my “famous” gazpacho because my tomato plants had just thrown their last crop before giving up the ghost.
This is a roundly popular dish that delivers lots of flavor and lots of good looks on the buffet for very little effort or expense.
Gazpacho
Put some fire in a fundraising bash with this zesty soup full of robust vegetable flavors. And with the addition of flavorful Peppar vodka, it’s practically a cocktail, too.
I like to serve this in a clear glass bowl to show off the brilliant color combination of rosy tomato and dark green poblano chile.
Makes 8 to 10 servings
- 2 c. tomato juice
- 6 T red wine vinegar (or sherry vinegar)
- 1/4 c. lemon juice
- 1/2 tsp cayenne pepper
- 1/4 c pepper vodka (like Absolut Peppar)
- 1/4 c extra virgin olive oil
- 2 organic cucumber, peeled and seeded
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 1 medium organic onion, sliced
- 1 tsp salt
- Black pepper
- 2 organic red bell or poblano peppers, diced
- 1/3 c minced dill
- 1/3 c. minced cilantro
- 6 large organic tomatos, seeded and chopped
- (if they’re local—or you’re addicted, like me) 2 organic avocados, diced
- 6 organic radishes finely sliced
To prepare soup
- Combine the first 6 ingredients in a large bowl and whisk to combine well.
- Combine the next 10 ingredients, in small batches, in a blender or food processor and pulse to chop/combine. Add a little of the tomato juice mixture to each batch to allow for easy chopping. Purée half of this mixture. Reserve the other half in a chunky state.
- Add the chopped ingredients into the bowl with the tomato juice mixture, and stir to combine. Taste for salt, pepper and cayenne. The soup can be made to this point and refrigerated the day before serving.
- To serve: Stir in chopped avocado. Pour into glass bowls, mugs or red wine glasses, float radish slices in each serving and garnish with a dill spear or celery stalk.
November 18th, 2008at 10:12 am(#)
I am a tres grande “fan” de vous! Je viens de finir ma premiere livre de cuisine sur des nourritures organiques, seasonal and grown locally. Thank you for your great books!
Bobbie
November 19th, 2008at 4:59 am(#)
Interesting, very nice. Advice I read those articles and I decided to also contribute. I am of Slovak republic and I also site – a blog focusing on recipes for cooking. See. All good. Page to be translated through Google translate.
http://www.irecepty.com
November 20th, 2008at 10:52 am(#)
Do you think it is possible for a family in the Seattle area (a family with non-existing canning skills and limited freezer space that is) to fulfill their fruit and vegetable needs year round from local produce available from farmers markets & grocery stores? Or do you think they will be reduced to eating potatoes, wrinkly apples & moldy onions by April?
Any tips or tricks you’ve discovered and would like to share?
Thank you for your great blog!
November 21st, 2008at 3:00 pm(#)
Hey Ina,
thanks for the this very reasonable, very green question. As a fellow Seattlite, I feel your pain. We will continue to have nice greens, some apples, pears, persimmons, and root vegetables through the winter. And, since we are all doing the best we can to balance what’s ideal and what’s practical, I do buy some organic fruit from California as needed.
BTW–the purchase of one of those handy Foodsaver machines (about $100), and even a little extra freezer in the garage (not much at a discount store), could drastically expand your winter pantry.
cheers,
Nicole