Featured recipe from Marilu’s table * Mexican gazpacho
Make this delicious cold soup today, and refrigerate it until Wednesday – Cinco de Mayo! Serve the soup as an appetizer, part of your own “at-home” tapas bar, or even as a light entree. Just be sure to make it at least one day in advance.
To prepare the tomatoes (not difficult, just a little extra time):
- Cut an X in the blossom end of the tomato (opposite the stem) with a sharp knife. Plunge the tomato in boiling water for 30 seconds, then remove to a bowl of ice water. The peel should come off easily.
- Then cut the tomato in half cross-wise (on the “equator” of the tomato). Squeeze with the seed side down, using your fingers to dig the seeds out of the pockets as necessary.
- When all tomatoes are peeled and seeded, put them in a blender or food processor and puree them.
- Strain out any solids by pouring the puree through a mesh strainer.
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Mexican Gazpacho
Blue * Serves 6
6 large organic tomatoes, peeled, seeded, pureed and strained
2 cups vegetable stock
1/2 cup fresh lime juice
1 medium organic cucumber, peeled, seeded and finely chopped
2 Anaheim chili peppers, stemmed, seeded and finely chopped
4 organic scallions, trimmed and minced
1 large clove garlic, minced
2 Tablespoons chopped fresh cilantro
2 Tablespoons olive oil
salt
1 medium avocado, peeled, pitted and coarsely chopped
In a large bowl, stir together the tomato puree, vegetable stock, lime juice, cucumber, chilies, scallions, garlic and cilantro. Cover and refrigerate for several hours or overnight, until very cold. Just before serving, stir in the olive oil and salt to taste. Ladle the soup into individual bowls and garnish each bowl with some chopped avocado.
