Serves 4 alone, or 8 with green gazpacho
Serve these two gaz- pachos side by side together in the same bowl for a dramatic effect, or individually on their own. Using tomatoes from Soil Born Farms, these perfect summery recipes have been used in classes at the Sacramento Natural Foods Co-op's Community Learning Center and Cooking School.
1 Mediterranean cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 organic red heirloom or other juicy red tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (about 3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
Dash of hot sauce
1/2 teaspoon Spanish smoked paprika
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess.
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, paprika, hot sauce, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Serves 4 alone, or 8 with red gazpacho
2 medium heirloom green tomatoes
2 cucumbers, peeled, seeded and diced
2 limes, juiced
1/2 to 1 cup chicken broth
1/2 cup fresh cilantro leaves plus more for garnish
1 small jalapeño
2 green onions, sliced (including green tops)
2 ripe avocados
Salt and pepper
In a blender, purée cucumbers, green tomatoes, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeño, green onions and one of the avocados, diced. Season to taste with salt and pepper. Cover and refrigerate for about 2 hours or until next day.
To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.