Gazpacho Recipe: South End In New Canaan

CTbites Team

 

 Gazpacho is one of those summer treats that allows a chef to combine vibrant seasonal flavors with a unique personal touch. Every bowl of gazpacho is different, and Chef Nick Martschenko of South End in New Canaaan does a wonderful job marrying texture, taste and a little heat. This sweet and spicy version combines the sweetness of the tomatoes with a little spiciness from finely diced jalepeno peppers. He then finishes this delectable recipe with grilled shrimp. Enjoy!

 

Summer Tomato Gazpacho Recipe

Nick Martschenko

Chef / Owner South End, New Canaan 

 

  • 3 pounds over-ripe tomatoes
  • Stale bread (crusts removed)
  • 1 red pepper, diced small
  • 1 yellow pepper, diced small
  • 1 green pepper, diced small
  • 2 medium red onions, diced small
  • 2 small or 1 large English (seedless) cucumber, diced small
  • 2 jalapeño peppers, minced (remove the seeds to reduce the spice) 
  • 1 46 oz. can tomato juice
  • 1 tsp. ground cumin seed
  • 1 tsp. coriander
  • ½ tsp. chili powder
  • Salt and pepper to taste
  • Juice of 2 limes
  • ½ cup sherry vinegar
  • ½ cup extra virgin olive oil
  • Green Tabasco to taste

 

  1. Place the bread and the tomatoes in a blender and process until the bread is incorporated into the tomatoes. Place in a large bowl.
  2. Add all of the other ingredients to the bowl and stir.
  3. Adjust seasonings to taste.

Serve chilled, garnishing with grilled shrimp and sliced cucumber if desired.

Makes 12 servings.