Gazpacho ingredients

Here’s a nice summertime recipe for gazpacho that is a little different and very tasty. My first run at it included hot peppers but it was too spicy for me but you can add them at your own option.

Roast under the broiler or on the barbeque:
8 large plum tomatoes
1 red bell pepper
1 poblano pepper (or green pepper)
1 white onion
4 cloves garlic
4 green onions, trimmed

After roasting and peeling the skins from the vegetables, puree them in a blender and/or food processor. Add and blend:

1 cucumber, peeled and seeded
2 T olive oil
2 T red wine vinegar
1/4 cup chopped cilantro
1 tsp salt
pepper to taste

Chill and serve garnished with tortilla strips or croutons, lime wedges, the greens from the green onions finely chopped, and if you want more texture, garnish with chopped peppers and onion.

To make the tortilla strips, take 4 corn tortillas and cut them into 1/4″ strips. Bake at 350 degrees, until golden.

Fresh Ingredients

• 1/2  white onion, chopped
• 1 clove garlic minced
• 1 pobalano green pepper, chopped
• 1 medium eggplant, cubed
• 1 Cup tofu crumbles (like ground beef) – optional
• Shredded Mozarella cheese – optional

PantryFare

• 1 can chopped tomatoes
• 1 can Bush’s Chili Beans

Spices and Oils

• 1-2 T olive oil
• 1/2 tsp salt
• pepper to taste

In a large pan, saute the onion, garlic and peppers in olive oil.  I partially pare the eggplant and then cube it into bite-sized pieces.  Add eggplant and tofu to pan followed by tomatoes and beans.  Cook until eggplant is soft.  Serve with a sprinkle of mozarella cheese on top.