- 1 Cup Tomato & Chipotle Picante-style Salsa, preferably by Archer Farms
- 1 small cucumber, chopped
- 2 Cups Tomato juice
- 1 Tablespoon red wine vinegar
- Fresh cilantro, if desired
Combine all ingredients except the cilantro in a large bowl or pitcher. Chill until ready to serve. Garnish each serving with cilantro.
Grilled Chipotle Shrimp and Fire-Roasted Gazpacho
Preheat a grill or a grill pan to medium-high. In a food processor bowl, combine the lime juice, chipotles, adobo sauce and grill seasoning. Turn the processor on and add 1/4 cup of the EVOO in a thin stream and process until smooth. Pour the smoky marinade onto a plate and return the processor bowl to its base without rinsing it out. Add the shrimp to the marinade, toss and let it hang out for 10 to 15 minutes.
Drizzle the bread with EVOO, then grill until lightly toasted, 1 to 2 minutes on each side. Rub the garlic all over the bread. Chop the bread and add it to the food processor with the tomatoes, onion, cucumber, piquillo peppers, celery, Worcestershire sauce, hot sauce and cilantro and a little salt. Pulse the food processor to blend the soup until it reaches the consistency you like. (Heads up: If you have a small food processor, you may need to blend the gazpacho in 2 batches.)
Grill the shrimp until cooked through, 2 to 3 minutes on each side. Serve 4 shrimp alongside each bowl of gazpacho with a lime wedge to squeeze into the soup.
To me, Gazpacho is like eating fresh salsa. Sure you can puree it, but I like chopping the fresh vegies and putting them in a marinade and then adding the tomato base, etc. I got this recipe years ago from Cooks Illustrated and just love it. You can spice it up with the Chipotle Chilies or you can leave them out and add some Tabasco sauce…totally up to you!!
INGREDIENTS: and this feed 8-10 people!! Great leftover!
- 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups )
- 2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. ( about 2 cups )
- 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes ( about 2 cups )
- 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced ( about 1/2 cup )
- 2 medium cloves garlic, minced or pressed through a garlic press ( about 2 teaspoons )
- 2 teaspoons table salt
- 1/3 cup sherry vinegar
- Ground black pepper
- 5 cups tomato juice
- 2 1/2 tablespoons minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
- 1/4 cup minced fresh cilantro leaves
- 6 tablespoons lime juice
- 2 teaspoons grated lemon zest
- 8 ice cubes for serving
- 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
- 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes
WHY THIS RECIPE WORKS:
For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.
Chipotle Gazpacho - Recipes
Makes 6 appetizer servings or 4 main-course servings
Flash-roasted tomatoes and fiery chipotle warm up the flavors of this chilled soup. Creamy avocado and crisp jicama substitute for traditional cucumber and bell pepper garnishes.
3 1/2 pounds ripe red tomatoes
1 cup 1/2-inch diced jicama
1 medium avocado, pitted, peeled and cut into 1/2-inch dice
2 teaspoons adobo sauce from 1 can of chipotle peppers
2 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped fresh cilantro
1/4 cup Mexican crema or sour cream (optional see note)
Preheat oven to 450 degrees. Set 1 tomato
aside and cut the rest in half. Cut each half intoquarters. Place them in a roasting pan, stir in the garlic and olive oil and arrange them in a single layer.
Roast for 20 minutes, until the tomatoes have released their juices and are blistered on top. Cover and set aside to cool for 10 minutes.
Set a fine-meshed strainer over a 2-quart bowl and strain the tomato juices. Use a large spoon to press down on the solids to capture all the liquid. This is your tomato water.
Core and seed the remaining tomato and dice it evenly into 1/2-inch pieces. Combine in a mixing bowl with the jicama and avocado and toss with the adobo sauce, lemon juice, salt and cilantro.
Add the vegetables to the bowl containing the tomato water and stir gently to blend. Chill for at least 3 hours or overnight in the refrigerator.
If using sour cream, thin it with 1 tablespoon of water to make a pourable consistency. Drizzle the crema or sour cream over each serving.
Note: Crema is Mexico&aposs version of crème fra‹che or American sour cream, although the consistency is thinner. Find it at Latino markets or supermarkets that carry a wide selection of Latino foods.
Hands down my favorite gazpacho. I have made this dozens of times and it is always a crowd pleaser. The chipotles (I use ones in adobo sauce) add a great kick.
A very good Gazpacho recipe. I've tried some others before and this is definitely one I'll make again. I made this on a hot summer day for people who hadn't every tried gazpacho before and it was a hit.
Very good gazpacho - my first try at it and this one is excellant. I cut the chiles in half and the bite is just right for my taste. The 'web' version is a bit different from the print version - the web version leaves out the bell pepper ingredient and towards the end, mentions to add a cup of broth when all you have left is 3/4 of a cup. All in all a very good recipe.
I tried this Gazpacho recipe and refuse to try others. It is really very good and very easy. Take heed from the other reviewer though, and be cautious when you add the chipotle peppers. I love spicy foods and usually increase the amount of kick to a recipe, but follow this one to the letter or even decrease the peppers a bit.
Though I am a fan of spicy foods, I was unpleasantly surprised at how hot this recipe is. Otherwise, it is a decent dish
1 Tbsp (15 mL) white wine vinegar
1 tsp (5 mL) extra virgin olive oil
Salt and freshly ground pepper
2 chipotle chilies in adobo sauce (canned)
⅔ cup (160 mL) extra virgin olive oil
Salt and freshly ground pepper
Chipotle Potato Salad
1 ½ lb(s) (750 g) white, yellow and purple potatoes
2 Tbsp (30 mL) vegetable oil
1 tsp (5 mL) chopped fresh chives
Olive-Oil Poached Ocean Wise Halibut with Herb Crust
4 (6-oz/170 g) fresh Ocean Wise halibut, at least 3/4-inch (2 cm) thick
2 cups (500 mL) + 1 Tbsp (15 mL) olive oil
2 Tbsp (30 mL) chopped fresh parsley
1 Tbsp (15 mL) chopped fresh chives
Welcoming Summer with Cherry Chipotle Gazpacho
The Spanish cherry season starts at the beginning of May and piles of them have made their way into the markets in Valencia. I had never thought of cherries as being common in Spanish cuisine, but they are actually a prized crop here. Cherry trees are native to southeast Europe and western Asia, probably originating somewhere in the area between the Black Sea and the Caspian Sea.
Cherries were introduced to Spain by the Romans. They are cultivated all over Spain, but the regions of Aragon, Extramadura, and Catalonia produce the most. Overall, more than a hundred different varieties of both sweet and sour cherries are grown in Spain that mature at different rates to keep the harvest going through the three month season. It’s no wonder I can never find the same cherries twice!
Like with other agricultural products in Spain, there is a lot of pride in the quality of their cherries, which are protected by official Denominations of Origin (D.O.). Three hours west of Madrid bordering Portugal, in the Valle de Jerte in Extramadura, the Picota cherry has been cultivated there since the 17th century. It is protected by the Cereza del Jerte D.O.
Closer to home for us in the Valencian Community, cherries are grown in the northern mountainous regions of the Alicante province under the D.O. of Cerezas de la Montaña de Alicante (Cherries of the Mountain of Alicante).
While I think the best way to enjoy cherries is straight up, hand to mouth, they are also great to cook with. One of our favorite ways to use them is in a cherry gazpacho, an interesting variation of the classic cold summer soup.
For this recipe, we used extra sweet cherries from Aragon. These were big juicy fruits with almost black skins, deep red flesh, and a rich sweetness. A flavor profile that we thought would be complemented by the smoky heat of chipotle peppers. Chipotle peppers are not Spanish, but you can find them here. We tried both ground chipotle and canned and found that we prefer the canned chipotles in Adobo sauce. We use one chipotle pepper, with seeds removed.
The soup starts like a traditional gazpacho. We use roma or plum tomatoes (also called pera in Spain). The tomatoes are blanched in boiling water for 30 to 60 seconds, then dunked in cold water so that the skins slide right off. They are then cut in half to remove the seeds and cores, which we drain in a colander over a bowl to catch every drop of juice. The collected juice is used to moisten torn chunks of stale bread to thicken the soup, just like a traditional gazpacho.
We use a 1/2 kg of cherries, or about 1 pound. After pitting the cherries we puree them in a blender until smooth. We then push the cherry juice through a fine mesh sieve to remove the skins. (This is optional. One of us has an aversion to pulp, so we take extra measures to remove it in our soups.)
Sweet yellow bell peppers work better with the sweetness of the cherries than green peppers. We peel them with a vegetable peeler and remove the seeds. The tomatoes are then pureed in the blender along with the yellow pepper, a roughly chopped onion and clove of garlic.
The cherry juice is then added and blended well. We save the chipotle pepper for last and add it a little at a time, tasting along the way to adjust the amount of spice. Note that we use an 8-cup blender which is pretty big. With a smaller blender, you may need to blend ingredients in batches and combine together at the end.
Once we get the flavorings adjusted to our liking, we drizzle a few tablespoons of olive oil through the opening in the blender lid while blending to give the soup a silky texture. The moistened bread is added a bit at a time and blended throughly until we reach our desired consistency. This soup is best sipped cold, so we chill it for several hours before serving.
Cherry Chipotle Gazpacho
1/2 kg (about 1 lb) cherries
2 kg (about 4 lbs) roma or plum tomatoes
2 yellow peppers
1 small sweet onion, roughly chopped
1 clove garlic
One chipotle pepper in adobo sauce, seeds removed OR 1/2 tsp ground chipotle pepper
a few tablespoons of extra virgin olive oil
1 cup torn bread
Slow Cooker Hot Bean Gazpacho Soup Recipe
- 2 cans (15 oz (450 ml) each) garbanzo beans, rinsed and drained
- 4 cups (1 L) tomato juice
- 1 cup (250 ml) thick and chunky salsa
- 1 cup sliced fresh celery
- 1/2 cup sliced green onions
- 1/2 cup chopped green bell pepper
- 2 teaspoons minced roasted garlic
- 2 oz (60 ml) freshly squeezed lime juice
- salt and freshly ground black pepper
- 1/2 cup chopped avocado
- 1/2 cup peeled and seeded cucumber
- 1/2 cup (125 ml) reduced-fat sour cream
In 4-6 quart (4-6 L) slow cooker, combine all ingredients, except lime juice, seasoning, avocado, cucumber, and sour cream. Mix well.
Cover the pot and cook on high-heat setting for 3-4 hours. Open the lid and season to taste with lime juice, salt, and black pepper.
Transfer soup in a food processor. Process until smooth.
Stir in avocado and cucumber into thesoup. Garnish each bowl with dollop of sour cream.
Olive-Oil Poached Ocean Wise® Pacific Halibut with Chipotle-Potato Salad and Mint-Cucumber Gazpacho
Substitutions: Lingcod can be used instead of halibut.
This dish is a big hit during the summer when halibut is in season and gazpacho is so cooling. Poaching fish gently over low heat is a classic French technique. Serves 4.
Peel the cucumbers, slice in half lengthwise and remove seeds. Peel and core apple. In a food processor, puree cucumber, apple garlic, white wine vinegar and honey. While mixing, slowly pour in olive oil. Check seasoning and transfer to a serving bowl (or container that fits in your fridge). Fold mint chiffonade into the finished gazpacho and chill.
Combine chipotles, adobo, ketchup, honey, oregano, ground cumin, paprika and sherry vinegar in a food processor. Blend until well combined. Slowly add extra virgin olive and continue to blend. Adjust seasoning. Add the mixture to lemon aioli. Whisk until well incorporated, and refrigerate.
Chipotle Potato Salad:
Preheat the oven to 400°F (205°C).
Cut the potatoes into bite-size pieces. Toss the potatoes with vegetable oil and salt and roast in the oven on a shallow baking tray lined with parchment paper.
Using a peeler, shave the carrot down to the core, lengthwise. Thinly shave fennel and red onion (ideally using a mandolin). Combine 2 Tbsp (30 mL) chipotle aioli, and all ingredients in a bowl and season with salt.
Olive-Oil Poached Ocean Wise Halibut with Herb Crust:
Let the fish sit at room temperature for 1 hour. Add 2 cups oil to a pan large enough to submerge fillets in the oil. Heat the oil to 90°F (32°C).
Season the fish with salt and white pepper. Gently rub fish with the remaining olive oil, to better adhere herbs to it. Mix parsley and chives and apply one side of the fish with them.
In another pan, sear the fish with the herb-side down (to create an herb crust). Gently remove the fish with a fish spatula and place it in the olive oil pan.
Poach over low heat for 25 minutes. Remove from the olive-oil bath and adjust seasoning.
Pour the gazpacho into four shallow bowls. Place the potato salad in the centre of shallow bowls, followed by the cooked fish. To garnish, use a salad of watercress, frisee or micro greens.
Roasted Garlic & Chipotle Gazpacho
This chilled gazpacho from the Masthead Restaurant in Cowichan Bay harmonizes Spain with Vancouver Island time by using heirloom tomatoes, organic garlic, and fresh basil. Such a refreshing dish begs for Ortega. The wine’s suggested sweetness provides a suitable contrast to the tomato’s acids while partnering with the sweet, soft roasted garlic. Or say Olé with a rosado (rosé). Though rosé hasn’t quite the flavour interest, gazpacho and rosé are guaranteed to cool you down and perk you up on a hot August day. From the book “Island Wineries of British Columbia“.
Recommended wine: Ortega | Alternative: Rosé
Olive oil, for rubbing on garlic
4 large ripe tomatoes, coarsely chopped
1 red pepper, seeded, white pith
removed, and coarsely chopped
1 small red onion, coarsely chopped
11/2 tsp (7.5 mL) smoked paprika
1 small dried chipotle pepper,
softened in boiling water for
about 10 minutes and drained
11/2 tsp (7.5 mL) roasted cumin seeds
Small handful of fresh basil leaves
1/4 cup (125 mL) dry white wine
1 tsp (5 mL) Worcestershire sauce
24 oz (3 cups [750 mL]) tomato juice (optional)
Preheat the oven to 375F. Trim off the tops of the garlic bulbs. Rub lightly with oil and wrap in aluminum foil. Roast for 45 minutes, or until the cloves are soft when pierced with the tip of a sharp knife. Squeeze the garlic from the cloves. Place all the ingredients, except the tomato juice (if using), in a blender and pureÅLe until the texture is between chunky and smooth. Chill for 2 to 4 hours. Add tomato juice, if needed, to reach desired consistency. Adjust seasonings to taste.
To serve, pour soup into chilled bowls and top with your choice of chopped caper berries, island che`vre, roasted hazelnuts, or tortilla chips, and maybe a couple of grilled spot prawns or Qualicum Bay scallops.
Editor’s Tip: Using juicy heirloom tomatoes may negate the need to add tomato juice. Yellow and orange tomatoes make a marvelous gazpacho but are lower in acid. A few additional squeezes of lime will add some zip. For a milder, hotter, or smokier gazpacho, adjust the seasonings accordingly.