Thursday, March 8, 2012

Lynda's Gazpacho

I remember ordering this amazing gazpacho at one of my favorite restaurants in my hometown of Upland, CA. Unfortunately, El Gado Gordo closed down several years ago.  I remember that the Lynda's Gazpacho had diced avocado and little bay shrimp in it. Add some hot sauce for more kick, and man, it was a great little meal in itself! I am trying to eat a "plant & protein" diet these days in an attempt to drop some weight, and since the weather is so nice lately, I thought of gazpacho for dinner. It was very, very delicious!

2 large yellow heirloom tomatoes
1 large shallot
2 miniature red bell peppers
1 red jalepeno
1 cucumber, peeled
1 can organic diced tomatoes
1 tsp ground cumin
1/4 tsp cayenne pepper
several sprigs of cilantro
salt & pepper to taste
Optional: scallions, avocado, hot sauce, horseradish, prawns

Dice all the veggies. Put all ingredients in a bowl and give it a few pulses of the immersion blender, but leave it a little bit chunky for texture. Garnish with your choice of sliced scallions, avocado, cilantro, hot sauce, horseradish & prawns. Or add them all, like I did! :) Maybe even a few tortilla chips would have been a nice addition. Serves 4. Enjoy!