Beat the Arizona heat with Chef Lisa Dahl’s delicious summer gazpacho

SEDONA, AZ (AZFamily) — Chef Lisa Dahl has become a household name in Sedona, building a restaurant empire among the gorgeous red rocks.

After years of hard work, Dahl owns five different restaurants in Sedona and has transformed the city into a culinary destination. One of her delicious summer dishes is the Glorioso Gazpacho, which Dahl says is perfect for hot, steamy Arizona days.

Dahl says the soup is best served icy cold, and is a perfect starter for a summer party. She recommends using all organic vegetables, including tomato juice, to hold the integrity of the gazpacho.

Check out the full recipe below. Her cookbook is available to purchase here.

Glorioso Gazpacho

Makes 2 quarts

Ingredients:

• ½ cup Persian or Armenian cucumbers, peeled, seeded and cut in ¼-inch dice
• ½ cup yellow bell peppers, seeded and cut in ¼-inch dice
• ½ cup red bell peppers, seeded and cut in ¼-inch dice
• ½ cup green bell peppers, seeded and cut in ¼-inch dice
• ½ cup celery, cut in ¼-inch dice
• ¼ cup red onion, cut in ¼-inch dice
• 2 to 3 garlic cloves (finely minced)
• 1 serrano or jalapeño chile (seeded, if desired, to ease heat)
• ½ cup radishes (optional)
• 46 ounces tomato juice, chilled
• 2 tablespoons lime juice
• 2 tablespoons sherry vinegar or balsamic vinegar
• ½ teaspoon oregano
• ½ teaspoon cayenne (or more, to taste)
• 2 tablespoons extra virgin olive oil (EVOO)
• ¼ cup cilantro (finely minced, add more for garnish)
• Sea salt, to taste

Steps:

1. Use a food processor to coarsely mince each vegetable separately. Begin by mincing the cucumber, then the peppers; follow with the celery, onions, garlic, serrano or jalapeño, and radishes (optional).
2. Using the pulse button, mix until vegetables resemble a finely minced hand-cut texture.
3. Place all minced veggies in a large jar or bowl, using a spatula to scrape the food processor’s bowl before adding the next vegetable.
4. Add chilled tomato juice to vegetables and stir thoroughly to incorporate.
5. Add lime juice, vinegar, oregano and cayenne. Finish by whisking in EVOO and cilantro. Season with salt.
6. Cover and chill for a minimum of 8 hours, allowing the flavors to fully marry.

Dahl recommends adding more spice depending on your taste and tolerance. She says chopped avocado, EVOO, crunchy radishes or extra cilantro make excellent garnishes.

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