Gazpacho!

When I’m developing a recipe, I search and test existing recipes that look interesting and contain flavors & ingredients that I enjoy. One of the many great things about living in 2015 is the accessibility of recipes and reviews on the Internet. When I want to try a new dish, I look for the highest ratings (out of five) along with a large sample size and THEN I make it my own by tinkering with the recipe. 

A while ago, I ran across a gazpacho recipe by Alton Brown. I followed the recipe and it turned out really well. That said, per my personal style, I added a little more toasted cumin and jalapeno. Love that spice! I also cut the amount of olive oil in half, because I wanted to finish the dish with a drizzle of some of my favorite olive oils from the Temecula Olive Oil Company

Thanks to all of you who came out to my launch party and ribbon cutting.  What a beautiful day in Solana Beach! We had a lot of fun doing some giveaways and raffles with Carruth Cellars and Culture Brewing Co

Ribbon Cutting with the Solana Beach Chamber of Commerce

Today at The Temecula Olive Oil Tasting Room, I decided to test which oil was better, the Fresh Basil or the Roasted Garlic oil. The jury is still out. Let me know what you think!

Serving gazpacho at Temecula Olive Oil Co

Here is the original recipe for Gazpacho from one of my idols, Alton Brown. 

Gazpacho

Ingredients

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil (*If you want to replicate my version, cut it in half and finish with drizzling oil on top)

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon toasted, ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, chiffonade

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade (to cut into thin ribbons) of basil.

Enjoy and make it your own!