A cool way to keep the heat out of your kitchen! This recipe adds flavor to any menu and provides you a way to get creative with our summer produce.
Summer Gazpacho with Jalapeño Tofu Cream serves 6
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
1⁄2 cup cilantro leaves, rough chopped
2 T basil leaves, julienne
23 ounces vegetable juice (3 cups)
1/4 cup white wine vinegar
1/4 cup virgin olive oil
1/2 tablespoon kosher salt
1 t freshly ground black pepper
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
- After each vegetable is processed, combine them in a large bowl and add the garlic, cilantro and basil leaves, vegetable juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Jalapeño Tofu Cream
1 pound of tofu, firm
2 tablespoons of brown rice vinegar
1 tablespoon of jalapeno or more if desired
1/2 teaspoon of sea salt
Water or Vegetable stock to blend, about 1/3 cup
2 ea green onions, sliced thinly
- Steam or boil tofu for 3 minutes. In a food processor blend with remaining ingredients. Add green onions as a garnish minced fine.