Cilantro gazpacho
Instructions:
My mom served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own. 5 pounds ripe tomatoes, seeds removed 2 1 / 2 pounds cucumber, peeled, seeds removed 2 red bell peppers, seeds removed 1 jalapeno pepper, seeds removed 4 scallions, white and light-green parts only 1 large garlic clove, peeled 1 / 2 cup extra-virgin olive oil 3 / 4 cup fresh cilantro, roughly chopped Juice of 2 limes (5 tablespoons) Coarse salt and freshly ground pepper Hot pepper sauce Tomato Aspic
Big Croutons
MAKES 2 QUARTS ; SERVES 12
- Roughly chop the tomatoes, cucumber, red and jalapeno peppers, scallions, and garlic. Place in a large bowl; toss with 1 / 4 cup olive oil, 1 / 2 cup cilantro, and the lime juice. In a food processor or blender, puree half the vegetables until smooth. With the motor running, slowly add the remaining olive oil to the puree in a steady stream until the mixture emulsifies. Pass the puree through a fine-mesh strainer into a medium bowl, and set aside. Discard the pulp in the strainer.
- In a food processor or blender, pulse the remaining vegetables in batches, letting them remain chunky. Alternatively, chop the vegetables by hand. Combine the mixture with the reserved puree; mix well. Stir in the remaining cilantro. Season with salt, pepper, and hot pepper sauce to taste.
- Pour 1 / 4 cup aspic into 12 6-ounce glasses; chill until set, at least 1 hour. Ladle 1 / 2 cup gazpacho into each glass, and serve garnished with a big crouton.