Southwestern Gazpacho
Gazpacho is a hot-weather favorite, and given Tucson and Scottsdale temperatures that means this is good nearly year-round. The addition of a chopped poblano and cilantro gives this classic dish a Southwestern flair. For an additional kick, add a jigger of beer to each bowl just before serving.
6 medium tomatoes, peeled and seeded
2 medium white onions
5 cups tomato juice
2 medium red bell peppers, seeded
2 medium green bell peppers, seeded
2 small cucumbers, peeled and seeded
1 poblano chile, seeded and deveined
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
Coarsely chopped fresh cilantro, for garnish
Dairy sour cream, for garnish
Puree tomatoes and 1 onion in a food processor or blender until smooth, adding some of tomato juice to liquify. Dice peppers, cucumbers, chile and remaining onion and stir into puree.
Whisk vinegar, oil and garlic together in another bowl. Stir in diced vegetables and tomato puree. Add remaining tomato juice, making sure ingredients are well-blended. Whisk in seasonings, adjusting to taste.
Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream. Makes 8 servings.
NOTE: Try adding some yellow bell peppers when available for extra color.
VARIATION: At the restaurant, this dish is presented in a more dramatic way. Instead of mixing diced vegetables into the tomato puree, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or a shallow soup bowl. Combine remaining ingredients and spoon them around vegetable ``towers.’’
From ``Contemporary Southwest, The Cafe Terra Cotta Cookbook’’ by Donna Nordin (Astolat).