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Serves: 4-6
This cucumber based Gazpacho with Jalapeño & Basil makes a delicious summer evening meal or even a picnic lunch. It has a rich and hearty texture from the almonds and bread. If you like it spicy, add another Jalapeño! It pairs beautifully with our Bokisch Vineyards Verdejo.
Ingredients
- 4 English cucumbers
- 5 garlic cloves (blanch 5 times)
- 1 shallot
- 10 leaves mint
- 5 leaves basil
- ¼ cup Sherry Vinegar
- ⅓ French Baguette
- 1 cup Slivered Almonds
- 1 jalapeño
- 2 cups regular olive oil
- 1-2 cups cold water
- Sea Salt to taste
Instructions
- Blanch peeled garlic cloves by putting into a pot of cold water. Bring to a boil and strain. Repeat five times. Let cool in running water.
- Peel and slice cucumbers.
- Remove seeds from jalapeño and slice.
- Cut baguette into chunks and soak in cold water to soften (squeeze out excess water-reserve water for final blending)
- Mix all the ingredients except the water into a bowl.
- Blend in Cuisinart in batches until mostly smooth and place in large bowl.
- Add the reserved water little by little to reach the desired taste and consistency.
- Let chill for a couple hours to let the flavors meld together. Then add sea salt or a dash of sherry vinegar as needed.
- Garnish with fresh mint or basil leaves.
Notes
This recipe is best with regular olive oil. The extra virgin can leave a bitter taste. Also I prefer the English cucumbers because their seeds are smaller and they tend to be a little more sweet.
Try topping with fresh crab or baby bay shrimp!
Try topping with fresh crab or baby bay shrimp!
I like to put everything into a bowl first before blending.
The Verdejo label pairs perfectly with the ceramic bowl as well!
