San Joaquin Chilled Gazpacho

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Lazy Lilac Ranch Fruit Cocktail

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24-3 Dream Homes Issue
Recipes

This is amazingly easy and tastes great.

Description

25-3 Dream Homes Issue
Entertaining the Bakersfield Way by Miles Johnson

I took my cue from my friends at the Department of Agriculture to fill me in on the ingredients best suited for harvest in the mid-summer months. Naturally, this led me to the only logical conclusion. Of course, I had a little help from the staff where my friend Anna shares my passion for good food and entertaining friends. It was with their expert knowledge of fresh seasonal produce and Anna’s excitement for food that this collaborative effort was born.

Ingredients

4 or 5 large ripe tomatoes
peeled, seeded, and chopped
1 Serrano pepper, minced
5 cloves garlic, minced
2 large cucumbers, peeled and diced
1 red bell pepper, seeded and diced
1 red onion, peeled and thinly sliced
1 ripe but slightly firm avocado, peeled and diced
4 cups light chicken or vegetable stock
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh Italian parsley
4 tbsp. chopped fresh cilantro
Kosher salt and black pepper in a mill
1/2 cup extra-virgin olive oil

Methods/steps

combine all ingredients except the olive oil stirring carefully after each addition.
Just in case your avocado is too ripe, you can add it last.
Cover and chill soup for at least two hours before serving.
Ladle into chilled soup bowls, drizzle with olive oil, and garnish with a sprig of parsley.
If you should have any remaining shrimp (and I doubt you will) feel free to toss them on top.