I found the neatest little glasses with spoons at Pier 1 Imports…they’re like tall slender “shot” glasses for appetizers! I’m in love….I’ve been dying to make something to serve in these little beauties….Thus DUELING GAZPACHOS! (cue mariachi music)
I have tried so many recipes over the years for gazpachos, and through trial and error have come up with 2 different kinds that my taste buds really like. And, as with many of my recipes, I call it a TWOFER! It can easily double as a salsa for your next mexican themed dinner. Fancy appetizer OR condiment!
Classic Red Gazpacho
2 lbs. large beefsteak (or other meaty) tomato
1 large garlic clove, peeled and chopped
1 small jalapeno, seeds removed
2 Tbl. apple cider vinegar
1/2 small red onion, diced super fine
2 med. ribs of celery, diced fine
1/2 cucumber, peeled, seeded, and diced
salt and pepper
First you have to peel your tomatoes. The easiest way to do this is to bring a large pot of water to a boil, cut a small, shallow X in the bottom of each tomato, and place in the boiling water. The X allows the peel to pull away from the flesh of the tomato. You will see this start to happen after about 15 seconds. Immediately remove the tomatoes and place in a large bowl of ICE WATER. This stops the tomato from continuing to cook. Peel the tomato.
I slice off the top and bottom, cut the tomato in half and remove the seeds into a sieve over a bowl. *TIP: stick a butter knife into each cavity that contains seeds and gently scoop into the sieve. Once you have removed all the seeds press them gently in the sieve to extract any juice left in the pulp.
Rough chop the rest of the tomato and place into a food processor with about 1/2 cup of the strained juice. To the food processor add the jalapeno, the vinegar, half the diced onion, half the diced celery, and half the cucumber. Start the processor on low but do not allow it to completely puree. Season with salt and pepper and pulse a few more times.
Pour into a large bowl and stir in the remainder of the onion, celery, and cucumber. Spoon into any cute little glasses or dishes you can find and garnish with cilantro or some of the celery tops you probably have lying around.
*Alternate Ideas: The great thing about gazpachos is that you have great liberty to play with the recipe. I am going to add a small bit of watermelon next time…sounds strange, will taste amazing!
Tomatillo Gazpacho (what the kids call “The Green Stuff)
1 lime, juiced into a small bowl
1 1/2 Tbl. rice vinegar
1/4 cup olive oil
2 Tbl. cilantro chopped
2 tsp. ground cumin
1 small zucchini, peeled and rough chopped
3 tomatillos, husks removed and rough chopped
1 green bell pepper, seeded and chopped
1 cucumber, peeled, seeded, and chopped
1 small red onion, roughly chopped
2 green tomatoes, rough chopped (if you can’t find green, get the lightest red you can find)
~In a small bowl, combine the lime juice, vinegar, oil, cilantro, and cumin….mix well. Place everything else in a VERY LARGE food processor if you have one. Slowly add in the lime juice mixture as you pulse the food processor. If not have the large processor, do half of each ingredient to a batch, mixing batches together in a large bowl when done. Season with salt, pepper, and green tabasco to taste.
I garnished mine with a small bit of sour cream and a homemade chipotle mayo that I mixed up awhile ago. I like to make these flavored mayos and keep them in squirt bottles in the fridge, that way when I want to make a pretty plate I have some things to play with.
Hope you give these a try, they are really fun and versatile!
Modern Mrs. Cleaver