We stopped at New Seasons Market to pick up groceries, and find out the best way to make Gazpacho. As always it was a success, lovely Peggy hooked me up with her favorite recipe for "Gazpacho Andaluz". Oh my, was it fantastic! I added avocado slices to each bowl, served it with Oregon Bay Shrimp and our favorite tortilla chips on the side. Yummy, so easy, no cooking time, just perfect for a hot summer day.
I bought perfectly ripe, and juicy heirloom tomatoes which really brought in the taste of summer.
Gazpacho Andazluz New Seasons Market, Hawthorne Branch
2 lbs. very ripe tomatoes, chopped - keep all of the juice
1 green pepper, peeled, seeded, and chopped
1 red pepper, peeled, seeded, and chopped
1 cucumber peeled, and chopped
1/2 red onion, chopped
2 garlic cloves, chopped
3 slices of bread - I used crusty French Batard
1/2 Cup of extra virgin olive oil
3 Tablespoons of White Vinegar
1 Cup ice water - I added ice cubes
Salt, and black pepper to taste
1/2 red onion, finely chopped
1/2 cucumber, finely chopped
1 avocado sliced (optional)
Handfull of tortilla chips (optional)
Oregon Bay Shrimp (optional)
- Add all ingredients - not the garnish - into a food processor and blend until well mixed. Make sure it does not get too smooth. Adjust salt, pepper, olive oil, and vinegar to taste
- Chill for at least 2 hours.
- Serve with garnish on the side