Roasted Jalapeno Gazpacho (08.27.12)

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by Todd Gardiner, Taqueria 27 and Coffee Bar

Serves 4

  • 1 large Cucumber peeled, seeded and cut into chunks. (Mince 1T for garnish)
  • 2 or 3 large Ripe Tomatoes cut into chunks (about 3 cups) 2T minced and reserved
  • 1 small jalapeno, roasted seeds removed
  • 1t. Fresh Garlic
  • 2T Red onion-Minced
  • 1t. Red Vinegar
  • 1t. fresh oregano
  • 1t. fresh basil, chiffonade
  • 1t. sour cream
  • 1 small avocado, diced (for garnish)
  • ½ Cup V-8 or similar juice
  • Kosher Salt and Pepper to taste

Place cucumber, tomato, garlic, jalapeno, juice, vinegar and oregano in a food processor and pulse to blend to a smooth soup like consistency. Remove blade and stir in minced onions and cucumbers and season to taste with salt and pepper. Ladle soup into chilled bowls and garnish with avocado, minced onion and tomato. Place a small dollop of sour cream on top and sprinkle with basil chiffonade.