Gazpacho

This Nicoyan interpretation of the Spanish staple is full of vegetables found in Costa Rican gardens. A one-cup serving is equal to two servings of vegetables.

Servings:
6
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Gazpacho Recipe

Ingredients

2 1⁄2 pounds red globe, beefsteak, or heirloom tomatoes, peeled and diced (about 5 cups)
1 large green bell pepper, stemmed, cored, and diced (about 1 cup)
1 large yellow bell pepper, stemmed, cored, and diced (about 1 cup)
6 medium scallions, trimmed and thinly sliced (about 1 cup)
1⁄2 cup plain tomato juice, or more as necessary
1⁄4 cup fresh lime juice or red wine vinegar
1 tablespoon tomato paste
1 teaspoon minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon ground dried cayenne or bottled hot red pepper sauce
Finely chopped fresh cilantro leaves, for garnish
Finely chopped fresh Italian flat-leaf parsley leaves, for garnish
Lime wedges, for garnish

Directions

Place the tomatoes, bell peppers, scallions, 1⁄2 cup tomato juice, lime juice or vinegar, tomato paste, garlic, salt, pepper, and cayenne or hot red pepper sauce in a large bowl.
Stir until the tomato paste dissolves and everything is well blended.
Ladle half the mixture into a food processor fitted with the chopping blade or a large blender.
Cover and process or blend until fairly smooth, less than 1 minute.
Pour back into the bowl and stir well.
Cover and refrigerate for at least 2 hours or up to 2 days.
Stir in additional tomato juice if the soup becomes too thick.
Ladle into bowls and garnish each with cilantro, parsley, and lime wedges.

Cooking Tips

To peel tomatoes, drop them in boiling water until the skins crack, about 1 minute. Transfer to a bowl of ice water and cool to room temperature, then slip off the skins with your fingers. Or buy a serrated tomato peeler, available at many cookware stores and their online outlets.

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