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“It’s 100 Degrees Out” Summer Gazpacho

July 8, 2010

Now you may or may not be familiar with DC in the summer and, if you are, you probably don’t live here anymore because it’s built on a swamp and things like this happen:

It’s serious melting weather right now, and it has been for awhile now.  Since it doesn’t look like it’s going to cool down really for the month of July, I thought about posting a cool recipe to go with the froyo and all the other salad-type dishes I know I’ll be eating. I adapted this gazpacho from a 2001 Epicurious recipe; I like it because it has a hard-boiled egg to thicken it, plus it’s full of pretty sharp flavors. This definitely tastes better once the flavors have time to meld and should keep for about a week, if you store it in a sealed container in your fridge. It’s also cool, because you can serve it rustic with all the chopped vegetables or smooth and blended.  I personally like it a little of both and tend to blend about half of the mixture.

You will need…

  • 1 egg
  • 2 c fresh tomatoes, chopped (about 4-5 medium sized)
  • 1/2 c orange pepper, chopped (or whatever color you like best!)
  • 1 c cucumber, chopped (seeds removed if you want)
  • 1/2 c red onion, chopped
  • 1/3 c olive oil
  • 1 lemon, zested and juiced
  • 1 1/4 c broth (veggie, chicken or beef)
  • 1/3 c red wine vinegar (or a seasoned white wine vinegar, like tarragon-infused vinegar)
  • 1/4 c fresh parsley or basil, minced
  • 1 t dried oregano
  • 2 T Worcestershire
  • 3 cloves garlic, peeled
  • 1 bottle (46-oz) tomato juice
  • 1/2 c bread crumbs
  • Salt and pepper
  • Hot sauce, to taste
Ready to Eat!Then you will…
  1. Fill a small pot with cold water and add the egg.  Bring to a boil and simmer for 10 minutes. Run the egg under cold water and remove the shell. Roughly chop.
  2. In a large mixing bowl, combine the tomato, orange pepper, cucumber, onion, oil, lemon zest and juice, broth, vinegar, parsley/basil, oregano, and Worcestershire.  Stir well to mix ingredients.
  3. Over a small bowl, grate the garlic into a paste. Sprinkle with a little salt. Add the roughly chopped egg to the garlic and salt mixture.  Mash together with a fork to make a delicious paste.
  4. Stir the egg mixture into the large bowl of vegetables.  (This is where I threw mine into a blender…pre-juice). Add the tomato juice and mix well.  Stir in the bread crumbs, allowing them to dissolve into the mixture.
  5. Taste test!  Season with salt, fresh cracked pepper and hot sauce till it makes your tastebuds tingle.
  6. Chill for at least 4 hours to cool it through completely and allow the flavors to party together.

Note:  Taste as you go along to find the right balance of flavors for you! If you like milder flavors, reduce the amount of onion, garlic, and vinegar. If spicy is your thing, add jalepeño or red pepper flakes.

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