Monday, May 9, 2011

Cinco De OH MY OH!

Last week the souperstars met for a celebratory and traditional Cinco de Mayo feast. For the festivities I decided to make gazpacho. I have always been skeptical of gazpachos and cold soups in general. I am very happy to say I was very mistaken. It was fantastic, fresh, and flavorful. This is sure to be a summertime staple in my house.

Serves 8
*adapted from Pioneer Woman

2 cloves Garlic, Minced
½ whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 red pepper, Diced
1 jalapeno, Minced
1 cup cilantro, Chopped
1 dash Salt To Taste
¼ gallons Tomato Juice
¼ cups Extra Virgin Olive Oil
⅛ cups Red Wine Vinegar
1 lime, juiced
6 dashes Tabasco
1 dash Black Pepper To Taste

Green onions
Sliced avocado


In a bowl combine half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the red pepper, half the jalapeno, and half the cilantro.

Add the minced garlic with half the tomato juice, olive oil, red wine vinegar, Tabasco, and a dash of salt.

Using an immersion blender, Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Add the rest of the tomato juice, lime juice and the remaining vegetables. 

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; preferably overnight.

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with green onions, a sliver of fresh avocado, and cilantro.

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