Gazpacho

This gazpacho was a diversion from our normal recipe, but was still quite tasty. Here’s what went in it:

• 2 large heirloom tomatoes, strained to remove seeds
• 1/2 container of grape tomatoes
• 3 small cucumbers, seeds removed
• 1/4 of a green bell pepper
• 1/4 of a red bell pepper
• 1/3 cup roasted red peppers from a jar/can or roasted tomatoes
• juice from 1/2 a lime
• 1/2t cumin
• 1/2t black pepper
• 1/4t cayenne
• Salt to taste
• 1t Worcestershire
• 1/2 tbsp balsamic vinegar (the good stuff)
• 1 cup frozen corn
• 1 can chickpeas

Add everything except corn and chickpeas to blender/food processor/emulsion blender and pulverize! Give your machinery a head start, of course, by chopping the veggies into rough cubes. Once you have your spices and salt to the desired levels, stir the corn and peas in. Let cool in refrigerator for a few hours.

There are three ingredients that we didn’t have on hand but I always try to put in gazpacho: roasted red peppers, chipotle chilis in adobo sauce, and cilantro. These three have so much incredible flavor, they really make the dish, so go for it if you got ‘em!