Creole Gazpacho 

Serves 4 as an appetizer. 

Ingredients 

• 1 LB tomatoes, peeled, seeded, and diced, or 1 141⁄2-oz can diced tomatoes
• 1 red bell pepper, seeded and diced
• 1⁄2 yellow onion, diced
• 1 cucumber, peeled, seeded, and diced
• 1 TBSP chopped fresh cilantro
• 1 TBSP chopped fresh parsley
• 1 TBSP olive oil
• 11⁄2 tsp Creole Spice Mix (See Recipe)

Creole Spice Mix

• 1 tsp cayenne pepper
• 1⁄2 tsp ground black pepper
• 1⁄2 tsp sweet paprika
• Juice of 1 lemon
• 11⁄2 tsp red wine vinegar
• Kosher salt
• Freshly ground pepper
• Hot pepper sauce
• Parsley or chervil for garnish
• 2 tsp kosher salt
• 2 tsp Herbes de Provence
• 2 tsp ground cumin

Instructions 

In a food processor, pulse together the tomatoes and their juices, the bell pepper, onion, cucumber, cilantro, parsley, olive oil, lemon juice, vinegar, 1/2 tsp salt, and the Creole Spice Mix until smooth. Transfer the gazpacho to a nonreactive container and refrigerate for at least for 4 hours or up to overnight.

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Just before serving, season with salt, pepper, and hot pepper sauce. Serve cold, garnished with parsley. (If prepared in advance, refrigerate in an airtight container for up to 3 days.)

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Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the 15th season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine. www.brownsugarkitchen.com