This issue’s recipe is brought to you by Hannah Cordes, co-owner of Aspen Grove store in Winthrop, author of Blue Kale Road cooking blog and Methow Arts board member. Find more recipes @ bluekaleroad.com
4 red bell peppers
2 pounds tomatoes (roughly 6 medium)
1 bunch green onions, sliced
1 cup parsley, roughly chopped
3 cloves garlic, roughly chopped
1 large cucumber, cut into 1 inch pieces
1 tablespoon pickled jalapenos (or more to taste), diced
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Sliced avocado to garnish (optional)
Preheat your broiler or barbecue on high. If using the broiler, place the peppers on a baking sheet and pop them under. If using the barbecue, place the peppers on the grill, lower the heat a bit and close the cover. Check on the peppers every few minutes, and turn them so that they blacken and soften evenly. When they are quite soft, remove from the heat and let cool.
Open the peppers (careful for all the liquid that will pour out) and remove the seeds and stem. Place them in the bowl of a food processor. Roughly chop half of the tomatoes and add them to the peppers. Puree until smooth. Pour into a large mixing bowl. Add the parsley, garlic, cucumber and pickled jalapenos to the food processor and pulse a few times until chunky. Add to the bowl of puree.
Dice the remaining tomatoes and add them to the soup. Stir in the lemon and lime juices, salt and pepper and taste for seasoning. Cover and chill the soup for at least 2 hours or for up to one day. Taste again for seasoning before serving with sliced avocado, if desired.
“Gazpacho is a refreshingly chilled soup that is full of flavor and texture. With the hot summer days to come, it’s also a wonderful choice as the only cooking involves roasting some red peppers, which can easily be done on the barbecue while you’re hanging out in the backyard. I like little flecks of charred pepper in my soup, so after roasting them I remove the seeds but leave much of the blackened skin on. The peppers are pureed and then chopped tomatoes, cucumbers, green onions and parsley are added for a chunky texture. I’ve added some pickled jalapenos for a spicy kick, too, along with lemon and lime juice for a bright finish.” ~writes Cordes.
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