Hipcooks Gazpacho

Hipcooks Gazpacho

Serves 6-12, depending on serving vessel. Consider mini shot glasses, hollowed out cucumber “shot glasses”, or bell peppers as above. Of course, bowls work, too!

2 pounds Tomatoes, cut in half and de-seeded (try to remove the stem as you scoop out the seeds)
3 medium Cucumbers, de-seeded and roughly chopped
2 Red bell peppers, de-seeded and chopped
1 medium Red onion, chopped
Water
Balsamic vinegar
Olive oil

 

For a delightful garnish, finely chop a little of each: tomatoes, cucumbers, bell peppers and a tiny bit of red onion. Then get ready to blend! Plan to do this in two batches. Place about half the remaining veggies in a blender with about ½ cup water. With the blender running, add a healthy pinch of sea salt, a lug of balsamic vinegar, a few turns of the mill of black pepper. How is it? Need anything else? Maybe a splash of olive oil to round out the flavor? Blend the second batch, pour into a bowl and season.

Chill: both you and the gazpacho.

For a spicier version: some Tabasco. How come? Because eating spicy ingredients in hot weather cools a Hipcook down!

For a naughtier version: if serving in shot glasses, float a bit of iced-vodka on the top of each glass. Now there’s a healthy refreshment!

 

Celebrate Hipcooks Celebrate Hipcooks

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