Gazpacho

By polloazul

Ingredients

• 2 pounds Roma tomatoes
• 1 red bell pepper, cored, seeded and chopped
• 1 English cucumber, peeled and chopped
• 1 small red onion
• 1 small jalapeño, seeded and chopped
• 2 tablespoons sherry vinegar
• 2 cups tomato juice
• 1/4 ¼ cup Italian parsley
• Juice of one lime
• 1/2 ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• Topping suggestions: crabmeat (my choice), shrimp, diced cucumbers, tomatoes, red onions, sliced avocados, and the list goes on.

Preparation

Step 1

Place all ingredients (except toppings) in a blender, or food processor, and purée until smooth. Transfer to a bowl, or pitcher, and refrigerate until very cold, 4 to 5 hours. Makes 6 to 8 servings.



By the way, I didn't limit my Gazpacho consumption to the traditional ingredients. I found this dessert-y Gazpacho in a book by a favorite cookbook author, which includes summer berries, as well as a variety of tropical fruits that would make Carmen Miranda chica-chica-boom-chica-boom-boom back to stardom.
Of course, she's no longer with us, but if she were...well, that'd be downright creepy.


Again, I puréed all the ingredients in this soup. Topping each serving with homemade strawberry, kiwi and mango sorbets.
If you want to try making Mango Sorbet here is a really good one from a few years back.
And while I'm not one to over-hype things, I will say that if you try this soup, all your dreams will come true