1 package (4 oz.) shishito peppers (about 15 to 18)
1 1/2 pounds ripe tomatoes—peeled, seeded and chopped
1 cup cucumber—peeled, seeded and chopped
1 small jalapeno pepper, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1/2 cup tomato juice
Juice of 1 lime
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
Sliced avocado, for serving
Cilantro, for serving
Sour cream, for serving
Bring a large pot of water to a boil. With a paring knife, score the bottom of the tomatoes with an X. Drop the tomatoes and shishito peppers into the boiling water. Remove tomatoes after 15 seconds. Remove the shishitos after 3 minutes. Transfer both to an ice bath and let cool for about 1 minute. Remove and pat dry.
Stem and coarsely chop the shishitos and place in a large bowl. Peel, core and seed the tomatoes and add to the shishitos. Add 1/2 cup tomato juice to the mixture. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Pour 1 1/2 cups of the mixture into a blender and puree at high speed for 15 seconds. Return the pureed mixture to the bowl and stir to combine. Cover and chill for at least 2 hours, up to overnight.
Serve the gazpacho with avocado, sour cream and cilantro.
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