Roasted Jalapeno Gazpacho (08.27.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.