Guest Post Friday – Gazpacho

 

I just love Facebook, for a lot of reasons, but partly because friends share pictures of their food. 🙂  The other day Nick Isom posted this one and he graciously agreed to share it here.  Nick is one of our son’s friends from college.  A little over three years ago (if I recall correctly – always an iffy proposition) we took Chris with us to New Orleans and told him he could invite a friend to go along.  Not only did Nick join us on this trip but he fell in love with New Orleans, applied to UNO film school and moved there!   We try not to be too envious. 😉 

 

 

 

Tomato-Orange Gazpacho

Ingredients:
1 cucumber, diced
1 bell pepper, diced
1 red onion, diced
6 tomatoes, diced
1 clove garlic, minced
1 handful fresh cilantro, chopped
1/2 handful basil, chopped
1 jalapeno, chopped
2 green onions, diced
1 orange, peeled and cut in 1 inch pieces
1/2 lime, peeled, split wedges
———-
4 cups tomato juice
1 cup orange juice
1/4 cup red wine vinegar
2 tbs. olive oil
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper (optional)

1. Cut the cucumber, bell pepper, red onion, tomatoes, garlic, cilantro, jalapeno, green onion, orange, and lime. 
2. Put 1/2 of those fruits and veggies and a little bit (1/2 cup) of the tomato juice in blender.  Purify it.  Pour into large pot.
3. Repeat with second 1/2.
4. Add tomato juice (3 cups), orange juice, olive oil, salt, black pepper, and cayenne pepper (optional).
5. Chill for 3 hours (or overnight).

Serve in chilled bowls with cilantro and croutons. 

And as a bonus, Nick also offers the following recipe:

Mangomato Cocktail

Ingredients:
1 ripe mango, peeled (or cut into fourths and squeezed off peel)
1 cup tomato juice
1 tomato
1 jalapeno
1 tsp. fresh cilantro
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. fresh ginger, minced

Put ingredients in blender over ice.  Blend to desired consistency.