Friday, July 15, 2011

Kathy's Fire-Roasted Gazpacho Recipe

Kathy's Fire-Roasted Gazpacho

4 C Roma tomatoes, Roasted

1 green bell pepper (Roasted)

or Garden peppers such as Banana Peppers(Roasted)

1 jalapeno (Roasted) seeded and ribbed

1 onion (Roasted) halved

1 zuchinni (quartered and roasted)

1 yellow squash (sliced and roasted)

3 Tbsp. Balsamic vinegar

1 bunch cilantro

1 Tbsp. Worcestershire sauce or to taste

2 tsp. cumin powder

1 head garlic (Roasted)

1 tsp Tony Chacheres spice blend

Pinch of cayenne pepper

Sea salt, to taste

Black pepper, ground to taste

* Over a charcoal grill ( For the smoky flavor) but you can use a gas grill. Roast the tomatoes, peppers , onion, and in a wad of tin foil add olive oil and un peeled garlic cloves and roast with other ingredients. Tomatoes and peppers should split and the skins become black and charred. You can dispose of half the charred skin as you like, it depends on how much of that flavor your taste buds enjoy.

As for the garlic, squeeze out the soft roasted garlic from the skins and throw skins away.

Place all the ingredients in a blender and blend until smooth.
Serve chilled, the colder the better.

I serve this in shot glasses with a boiled jumbo shrimp, lemon twist, avocado slice skewered on the rim. I also like to add a dab of blue cheese crumbles on top and french or herbed bread as an accompaniment

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