California Farm Cucumber Gazpacho Soup

Name: California Farm Cucumber Gazpacho Soup
Total time: 900 s
Yield: 2 people, 6 bowls
Cuisine: American
Ingredients: 3 pounds ripe Roma tomatoes, unpeeled, stemcore removed; 1 Cucumber, unpeeled; 2 Green Jalapeno peppers, deseeded, unpeeled; 2 cloves Elephant garlic, (optional); 3/4 cup california olive oil; 1/2 cup california sherry wine; 1/4 cup Jerez de la frontera sherry wine vinegar; 2 tsp sea salt

Hobby Horseman @HobbyHorseman

California, United States

We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.

Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.

Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

Hobby Horseman @HobbyHorseman

California, United States

We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.

Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.

Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

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Ingredients

15 minute prep, half hour cool.

2 people, 6 bowls

3 poundsripe Roma tomatoes, unpeeled, stemcore removed
1Cucumber, unpeeled
2Green Jalapeno peppers, deseeded, unpeeled
2 clovesElephant garlic, (optional)
3/4 cupcalifornia olive oil
1/2 cupcalifornia sherry wine
1/4 cupJerez de la frontera sherry wine vinegar
2 tspsea salt
Equipment: food processor
Cost: tomatoes $3, other veggies $2, olive oil, wine, vinegar, other $1, $6 dollars for 6 bowls. If garden grown, $1 for six bowls

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Steps

15 minute prep, half hour cool.

1

Puree, cool in fridge, serve.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 09, 2023 20:42

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.