It’s the third day in a row of super hot weather here in Northern California. The house easily reaches 94 Degrees and last night was brutal as it never cooled off.
I used my Sous Vide to make a Pork Tenderloin that got grilled. Some veggies from my little garden and we were set.
I wanted burgers tonight but Himself was not in the mood. He was however interested in a cold soup. So the idea of Gazpacho formed in my mind. If you want to not use the stove at all a 32 ounce can of stewed tomatoes works just as good.
Recipe is from Alton Brown. The only thing I did not add was Worchester Sauce because it has gluten.
Gazpacho
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves
Directions
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with strips of basil.
I grilled large shrimp that were marinated in olive oil, garlic, salt, pepper and 1/3 Jalapeno (seeded and sliced)
Once cooked I cooled them down by putting them in a Ziploc bag and putting the closed bag in an icebath.
I cut the shrimp in half and added them to the soup.
You can see Alton in action here:
https://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe-1937573
Adventures in Food. 