Summer Gazpacho
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
57
Spice
44
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Jalapeno6 cloves
Garlic3 tbsps
Olive Oil1
Salt2 stalks
Celery (chopped)1 cup
White Wine1 tbsp
Tomato Paste3 cups
Chicken Stock (low-sodium)1
Bay Leaf5 sprigs
Thyme (fresh)1 tbsp
Cumin1 cup
Heavy CreamDirections:
1
Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint Preheat oven to 350 degrees F
2
Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray
3
Roast 25 minutes
4
Brown chorizo in a large pot over medium-high heat
5
Add celery, onions and carrots and soften without browning
6
Deglaze with white wine
7
Add tomato paste and cook until bottom of pot begins to brown
8
Deglaze with stock
9
Add canned tomatoes, bay leaf, thyme and cumin
10
Simmer 30 minutes
11
Add heavy cream
12
Remove stems from herbs and blend mixture in a blender
13
Remove vegetables from oven and add to blender along with cherry tomatoes
14
Season with salt and pepper and chill
15
Check seasoning again, and serve with garnishes of your choice
16
This recipe was created by a contestant during a cooking competition
17
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results