See what’s cooking!


Sign up and get the latest updates, news and recipes


Summer In The City: Gazpacho de Los Angeles

  • 1/3
    Gazpacho de Los Angeles
  • 2/3
    Combine the tomato juice, olive oil, Worcestershire sauce, vinegar, chives, herbs de Provence and garlic in a large bowl. Season with salt, black pepper and the hot pepper sauce, and mix well.
  • 3/3
    Place the pepper, onion, cucumber, jalapeño peppers and baguette in a large bowl, and pour in the tomato mixture. Stir, cover and chill completely.

Text, photos and food cooked by Michal Martinek

Jul 12, 2016

Print this recipe

Gazpacho de Los Angeles

Served mostly cold, gazpacho is a refreshing, tomato-based soup that originated in 17th-century Spain. It is ideal for hot summer days and very easy to make. Normally you would throw everything in a blender, add spices, and end up with a scarlet, savory smoothie. However, in this version from Christy Cowell, the vegetables stay minced or diced to give the soup a crunchy texture.

“The recipe is from the long-shuttered Velvet Turtle restaurant, which used to be in Downtown Los Angeles,” said Christy. “I always let it sit in the refrigerator for a few hours or overnight to let the baguette soak up the liquid. It is a wonderful combination, and I like to call it Gazpacho Panzanella.”

O

  1. Serves 6
  2. 5¼ cups tomato juice
  3. 3 tablespoons olive oil
  4. 1 tablespoon Worcestershire sauce
  5. 1 tablespoon apple cider vinegar
  6. 1 tablespoon chives, chopped
  7. 1 teaspoon herbs de Provence
  8. ½ teaspoon garlic, peeled, minced
  9. 2 teaspoons salt
  10. ¼ teaspoon black pepper, freshly ground
  11. 2 drops hot pepper sauce
  12. 1 green pepper, destemmed, deseeded, minced
  13. 1 small yellow onion, peeled, minced
  14. 1 cucumber, peeled, deseeded, minced
  15. 2 small jalapeño peppers, destemmed, deseeded, minced
  16. ½ loaf baguette, cut into ½-inch pieces

1

Combine the tomato juice, olive oil, Worcestershire sauce, vinegar, chives, herbs de Provence and garlic in a large bowl. Season with salt, black pepper and the hot pepper sauce, and mix well.

2

Place the pepper, onion, cucumber, jalapeño peppers and baguette in a large bowl, and pour in the tomato mixture. Stir, cover and chill completely.

Tip

For a vegetarian version, omit the Worcestershire sauce.

Comments


No comments yet on Summer In The City: Gazpacho de Los Angeles.


Add yours...


* Required fields.

Your e-mail address will not be published.








Please enter the word you see in the image below: