A cool and refreshing tomato and cucumber soup with jalapeno peppers and spices. topped with fresh lime zest. Perfect for a refreshing snack on a hot summer day.
It’s Beginning to feel a lot like summer!
After weeks of cold and overcast skies it has finally decided to get warm out. I can’t believe that we are finally getting some decent weather and blue skies. Gazpacho is one of my all time favorite summer dishes. It can easily be made in no time at all and takes advantage of all the fresh produce that is available on the market.
I like to remove the skins from the tomatoes before making this dish. I have found that even after the tomatoes are diced and pureed the skins still end up floating all on their own. To avoid this you will need to do a few extra steps. To peel the tomatoes remove the stem and to make a small x on the bottom. Next place the tomatoes in boiling water for about 3 minutes. Then transfer the tomatoes to a bowl of cold water carefully after the skins are very loose . This is long enough to loosen the skin but not enough to do any actual cooking. If the skin does not come off easily with a paper towel place the tomatoes back in the boiling water for another minute.
- 6 large tomatoes
- ¼ C olive oil
- 1 red bell pepper, seeded and diced
- 2 shallots, diced
- 1 white onion, diced
- 1 garlic clove, minced
- 1 english cucumber, peeled seeded and diced
- 2 jalapeno peppers, seeded and diced
- 2 Limes, Zested and Juiced
- ½ Cilantro, finely chopped
- 1 Tbsp Paprika
- 1 Tbsp Chili Powder
- ½ Tbsp Cayenne Pepper
- Core the tomatoes and make a small x on the bottom.
- Place the tomatoes in boiling water for 3 minutes before transferring them to cold water.
- Remove the skins with a paper towel.
- Blend the peeled tomatoes, olive oil, bell pepper, shallot, onion, and garlic together until smooth.
- Add the mixture to the diced cucumber and jalapenos.
- Season with salt, pepper, fresh lime juice, cilantro, paprika, chili powder and cayenne pepper.
- garnish with fresh lime zest.