Chilled Summer Gazpacho with a Caribbean Conch Salad

Gazpacho

  • 8 large vine-ripe tomatoes (washed and quartered)
  • 1 large cucumber (washed and seeded- peeling is optional)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1/2 scotch bonnet pepper (seeds removed and chopped)
  • 4 seasoning peppers (seeds removed and chopped)
  • 1/2 red onion (diced)
  • 3 cloves garlic (smashed)
  • 1 bunches basil (leaves only)
  • 1 bunch cilantro (leaves only)
  • Salt and pepper
  • 1 Tbsp. ground cumin
  • 1/8 cup sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 loaf of white bread (crust remove and diced)
  • 5 shakes of Tabasco
  • 2 limes (juiced)

Conch Salad

  • 4 lbs fresh conch (arm removed and
    sliced as thin as possible)
  • 1 medium red onion (sliced as thin as possible)
  • 1/2 cucumber (julienned thin as possible)
  • 2 medium red peppers (seeds removed and sliced as thin as possible)
  • 1/2 scotch bonnet pepper (seeds removed and chopped)
  • 4 seasoning peppers (seeds removed and chopped)
  • 1/2 cup champagne vinegar
  • 1/2 cup lime juice
  • 1 bunch cilantro (leaves only, chopped)
  • 1/2 lb chive (chopped)
  • salt and pepper
  • 1/2 cup extra virgin olive oil

Gazpacho

Combine the above ingredients in a large bowl and marinate in the refrigerator overnight.

Puree the ingredients the next day in a Robocop or blender.

Finish the seasoning to your taste with salt, pepper, Tabasco, or lime.

Serve the soup chilled in a bowl with a drizzle of good olive oil.

Conch Salad

In a plastic container, combine conch, onion, peppers, vinegar, and lime and toss until all ingredients are incorporated.

Press conch firmly to bottom of container to ensure it’s covered by liquid (you can keep adding equal parts vinegar and lime until conch is submerged).

Let marinate for 8 hrs or overnight. Before served, add chopped herbs, olive oil and season with salt and pepper.