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Yields 4 1-cup servings
1/4 cup chopped onion 1/2 cup plain Panko bread crumbs 2 cloves minced garlic 2 Tbls. Sherry or white wine vinegar 1/2 cup chopped red bell pepper 2 Tbls. seeded and chopped banana peppers 1 cup peeled and seeded chopped cucumbers 5 cups seeded and chopped tomatoes 1/2 cup cold water or tomato juice Salt to taste
Place the onion in a bowl of ice water and let it sit for 10-15 minutes, then drain well.
In the bowl of a food processor, combine the bread crumbs, garlic, onion and vinegar and process until the mixture becomes a paste.
Add the bell pepper and banana pepper and continue processing until all is incorporated.
Remove the lid and scrape down the sides and add the cucumbers and tomatoes. Process again until the mixture is well blended.
With the machine still running, add the water or tomato juice to thin the gazpacho out a bit, and season with a little salt if needed. This soup will be thick with a little texture to it.
Place the gazpacho in a large bowl and cover. Chill the soup for at least a couple of hours before serving. This may be made a day ahead.
Before serving, the soup will need to be stirred and the seasonings may need to be adjusted.
Top with avocado cream. (recipe follows)
2 large ripe avocados 1 clove minced garlic 1 Tbl. fresh lime juice 1/4 tsp. salt Dash of Tabasco 1/2 cup light sour cream
In a mixing bowl, mash the ripe avocados along with the garlic and lime juice.
Once the avocado mixture is all smooth, add in the salt and Tabasco.
Fold in the light sour cream and serve on top of the chilled gazpacho.