Fresh, cool recipe’s like this Gazpacho from blacksmith, Tessie Doty Wallace, remind me of how smokin’ hot the YU launch party was only a year ago. I really think this recipe would have been a big hit on that hot August evening. Give it a try and tell us what you think!
We are excited to announce the 5 finalists tomorrow, when YU will take over and vote for your fave—the grand prize winner receives an Excalibur Dehydrator!
Tessie’s Fresh Gazpacho
Note: rough chopped is not a dice…just cut in quarters or halves in order to fit in your Cuisinart. This recipe makes approx 24 cups of soup so adjust accordingly or share!
Ingredients:
1 red bell pepper, 1 yellow bell pepper, 1 green pepper, 1 orange bell pepper (rough chopped)
8 medium tomatoes (rough chopped)
2 medium sized cucumbers (rough chopped and seeds removed if they are large seeds)
1 medium or large red onion (rough chopped)
Two, 32 oz bottles of RW Knudsen brand “Very Veggie” organic vegetable juice
large hand full of fresh cilantro (you can add more if you want)
3-4 avocados, diced or cubed to bite sized pieces
4-6 garlic cloves
¼ cup + 2 Tablespoons white wine vinegar
2 teaspoons pink Himalayan salt
1 Tablespoon ground cumin (or more if you like)
1 teaspoon black pepper
½ teaspoon celtic sea salt
10 shakes (not drops) of Tabasco
Preparation
1. In your Cuisinart, combine the following: garlic cloves, cucumber and tomatoes (might need to do this in 2 batches depending on cuisinart size). Blend until a pulp like consistency and place in a very large bowl (my large bowl holds 28 cups total). If you do not have a bowl this large, then only use one 32 oz bottle of RW Knudsen “Very Veggie” juice instead of two bottles as my recipe calls for.
2. Red bell pepper, yellow bell pepper, orange bell pepper. Pulse these in the Cuisinart to give a larger chop and add to the large bowl.
3. Red onion, green pepper and cilantro. Again, pulse these to give a larger chop and add to the large bowl.
4. Mix all the blended items in the large bowl and add the two bottles of “Very Veggie” juice (if your bowl isn’t large enough, then only add one bottle of Very Veggie juice), the white wine vinegar and all of the seasonings (feel free to add more or less of whatever you like best). Finally, add the chopped avocados and you’re good to GO! I find it’s best to cut the avocado in half, remove the pit, then score horizontal lines and vertical lines with a knife into the avocado so all you have to do is squeeze the avocado and the cubes will fall right out.
5. You can eat it immediately, or refrigerate for at least 6 hours to let the flavors come together (I prefer making it the night before I plan to serve it). Also, the avocados WILL stay fresh for at least 6 days with this recipe. Enjoy!
Learn more about Tessie:
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