Señor Marc’s Gazpacho
This is an end of summer recipe when the garden is yielding more bounty than you know what to do with. It is a great summer meal served with fresh cornbread. I went through many Gazpacho recipes and finally developed this one after lots of experimentation. This is a wonderful way to celebrate the gift of summer and the abundance of the earth with family and friends.
Señor Marc’s Gazpacho
Category
All
Main Entrees
Mexican
Soups
Vegan
Vegetables
Ingredients
- 1 49 ½ oz. Can of chicken broth. (Yes, it’s a strange number but that’s how it is sold. Substitute vegetable broth for vegetarian or Vegan)
- 3 Cucumbers, seeded, peeled and diced.
- 1 Large onion, diced
- 3 Large green peppers, diced.
- 1 Hot banana pepper, diced
- 10-15 Large tomatoes, diced
- 4 Avocados, not overly ripe.
- 10 Garlic cloves, chopped
- ¾ c Oregano leaves, chopped fine
- ½ c Olive oil.
- ½ c Chopped almonds (optional)
- Salt to taste
- Ice cubes
Prep Time
45 minutes
Cook Time
30 minutes
Instructions
- Heat chicken broth to boiling.
- Add 3 chopped tomatoes, 3 chopped garlic cloves and ¼ of the oregano. Simmer for ½ hour.
- Dice the remaining vegetables and mix with the oregano in a large bowl, except the garlic and hot pepper.
- Blend the oil almonds, garlic and hot pepper in the food processor until well pureed. Pour over the vegetable mixture and toss until well blended.
- Cool the broth mixture with the ice cubes and pour over the vegetables.
- Chill before serving.
- Garnish with jalapeño peppers, almonds and green onions if desired.
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