Cookin’ With Nino: Local Gazpacho

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1 red,onion quartered
2 or 3 fresh jalapenos, seeds and membrane removed

3 cloves garlic, peeled
6 tomatillos, husks removed and halved
5 lg. ripe fresh creole tomatoes, peeled and quarted or (1 lb. 1 4 oz. can of San Marzano tomatoes may be substitute)
1 roasted red bell pepper
1 cucumber peeled and quartered
1 tablespoon fresh cilantro
3 tbsp. Steens Cane vinegar
1 tbsp. Local Louisiana Honey
1/2 tsp. fresh oregano
1 can 8 oz. tomato sauce
1 tbsp. green chile salsa
2 c. tomato juice

1 tsp. Granulated garlic

salt and pepper to taste


In a food processor,, process the onions and jalapenos together until minced. Place in a medium bowl and set aside

Using metal blade drop garlic through feed tube with motor running to mince.

Add tomatillos and mix Very finely.,. Add tomatoes, bell pepper, cucumber and cilantro; mince and combine with onions and chiles in bowl. Stir in vinegar and honey , oregano, tomatoes sauce, salsa and tomato juice, granulated garlic, salt and pepper Refigerate for at least two hours.