Jim's Favorite Gazpacho
1-1/2 lbs tomatoes, peeled & coarsely chopped
1 cucumber, coarsely chopped
1/2 Cup chopped red pepper
1/2 Cup chopped onion
1 small jalapeno, seeded & chopped
1 garlic clove, minced
1/4 Cup olive oil
1 lime, juiced
2 teas balsamic vinegar
2 teas Worcestershire sauce
1/2 teas ground cumin
1 teas kosher salt
1/4 teas freshly ground black pepper
2 Tab fresh basil leaves
2 ears sweet corn, cut off the cob (raw)
1/4 Cup cilantro
Drop tomatoes into boiling water for 15 seconds, remove and hold under cold water. Peel & core tomatoes.
Place everything in the blender except basil & cilantro. Blend, but don't puree. Cover & chill for 2 hours or up to overnight. Serve with minced basil & cilantro, along with minced other ingredients sprinkled on top. Keeps several days in the refrigerator.
1-1/2 lbs tomatoes, peeled & coarsely chopped
1 cucumber, coarsely chopped
1/2 Cup chopped red pepper
1/2 Cup chopped onion
1 small jalapeno, seeded & chopped
1 garlic clove, minced
1/4 Cup olive oil
1 lime, juiced
2 teas balsamic vinegar
2 teas Worcestershire sauce
1/2 teas ground cumin
1 teas kosher salt
1/4 teas freshly ground black pepper
2 Tab fresh basil leaves
2 ears sweet corn, cut off the cob (raw)
1/4 Cup cilantro
Drop tomatoes into boiling water for 15 seconds, remove and hold under cold water. Peel & core tomatoes.
Place everything in the blender except basil & cilantro. Blend, but don't puree. Cover & chill for 2 hours or up to overnight. Serve with minced basil & cilantro, along with minced other ingredients sprinkled on top. Keeps several days in the refrigerator.
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