It is my pleasure this very hot and humid weekend to present Gazpacho for your enjoyment tomorrow on CBC's Weekend Morning Show with host Kerän Sanders.
Keep Cool! My lovely produce came from Fresh Option Organic Delivery (FOOD).
There are as many recipes for Gazpacho as there are chefs and households that enjoy it. Here is one with some variations. In season, try a blonde gazpacho with yellow tomatoes and no sugar needed! Use green pepper instead of red pepper and a nice fruity white wine instead of red wine.
(photo by Karen Peters)
5 cups chopped tomatoes
1 small onion, finely chopped
1 red pepper, finely chopped
3 cloves garlic, minced
1 –1 1/2 cups red wine OPTIONAL!!! (try orange juice for a nice fresh flavour but use less)
2 tbs good fruity olive oil
2 English cucumbers, peeled, seeded and grated
1/3 cup fresh basil
1/4 tsp dried chilies
1 tbs oregano
1/3 cup chopped cilantro (optional)
1/2 tsp dried chipotle chilies (optional)
1 tbs brown sugar (to cut acids)
Salt and pepper to taste
Using a blender or immersion blender, mix ingredients until smooth. Chill and serve with baguettes. Garnish with fresh basil.
Up to 20 small servings:
Per serving: 28 Calories; 0g Fat (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 87mg Sodium