Veggie Chef
5:34 pm
Mon March 25, 2013

No-No Gazpacho

What you need:

6 medium Tomatoes , roughly chopped

2 medium green peppers, seeded and roughly chopped

1/2 red onion, roughly chopped

1/4 cup fresh flat leaf parsley including stems + some for garnish

1 small granny smith apple, peeled, seeded and roughly chopped

2 large cloves garlic peeled and halved

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 tsp ground cumin

1/8 - 1/4 tsp cayenne pepper

Salt to taste

Thinly sliced avocado (optional)

Hot sauce (optional)

What you do:

Measure out 1 cup tomato, 1/2 cup each pepper and onion and set aside. Start by pureeing garlic, oil and parsley in a food processor. Add all other ingredients (except the veggies we set aside) and blend until smooth. Then add the set aside veggies and process briefly so that a few large chunks remain. 

Chill for at least four hours. Serve with parsley garnish and avocado if you wish.

Andrea Mattioni-Willis has a new take on gazpacho.