Chunky Gazpacho – Basic Recipe with Variations

From My Carolina Kitchen

Adapted from “At Blanchard’s Table” – serves 8

8 plum tomatoes (or 4 large heirloom or beefsteak tomatoes), cut

into quarters

1 large red bell pepper, seeded & cut into quarters

1 medium seedless cucumber, peeled and cut into chunks

4 tablespoons red wine vinegar

1 ½ tablespoons freshly squeezed lemon juice

4 tablespoons extra-virgin olive oil

1 ½ cups tomato juice

Pinch of cayenne pepper

1 teaspoon Kosher or sea salt

½ teaspoon freshly ground black pepper

4 tablespoons chopped fresh dill

2 tablespoons minced red onion

Place the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl, and repeat with the pepper & cucumber.

In a large bowl, whisk together the vinegar, lemon juice, oil, and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Chill and serve cold.

With crab meat

Prepare the basic recipe for gazpacho. Serve very cold, garnished with fresh lump crab meat.

For a tropical twist as a garnish

Prepare the basic recipe for gazpacho. Serve very cold, garnished with chopped mango and a sprig of fresh dill.

Mango Gazpacho

Adapted from Perfect Recipes for Having People Over by Pam Anderson

2 cups of small diced fresh mango

2 tablespoons extra-virgin olive oil

1 small seedless cucumber, peeled and cut into small dice (about 2 cups)

1 small red bell pepper, cored, seeded, and cut into small dice (about ¾ cup)

1 small onion, cut into small dice (about ½ cup)

2 medium garlic cloves, minced

1 small jalapeno pepper, seeded and minced (optional, but recommended)

2 cups orange juice, preferably freshly squeezed

3 tablespoons freshly squeezed lime juice

3 - 4 tablespoons chopped fresh basil (or cilantro or parsley)

Combine all ingredients in a large bowl. Stir well and chill. Serve cold.

Garnish if desired with grilled wild-caught shrimp that have been seasoned before grilling with sea salt, freshly ground black pepper, and sweet smoked Spanish paprika, also known as Pimenton de la Vera. These two variations are also from Perfect Recipes for Having People Over by Pam Anderson

Pineapple Gazpacho

Substitute pineapple for the mango and pineapple juice for the orange juice.

Watermelon Gazpacho

Substitute small diced seeded watermelon for the mangos and use a yellow bell pepper for the red one.