Tuesday, July 20, 2010

No-Blend Gazpacho

A CSA member from the DC area writes that this delicious "mas o menos" recipe requires patience and good knife skills:

No-Blend Gazpacho
2 large tomatoes
½ cucumber (peeled and seeded)
½ yellow onion
⅛ jalapeƱo
a few slices of red onion
2 cloves of garlic
balsamic vinegar
olive oil

Mince tomato, yellow and red onion, cucumber, and garlic and mix together in a large bowl. Slice jalapeno in half along length, scoop out seeds, and slice ¼ of one side paper thin and add to the mix. Add up to one cup of water, 2 tablespoons balsamic vinegar, and 3 tablespoons olive oil. Salt and pepper sparingly and leave to sit overnight in refrigerator. Serve cool with bread.

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