SXSW publishes my gazpacho recipe

Today is the kickoff of the 20th annual South by Southwest Interactive, the seminal glimpse-of-the-future gathering held each March in Austin. I’ve attended four times, spoken there three times, was admitted as press last year but couldn’t attend, and can’t make it this year because I have to fly to Miami to attend the year’s biggest cruise conference.

But I’m still jazzed that SXSW has decided this year to publish “The Official SXSW 2014 Interactive Cookbook.” Inside the cookbook, you’ll find recipes from over 100 former South by Southwest speakers. The recipes, which span from Eggs Benedict Pasta to Vegetable Jell-O, speak to the creativity and diversity of the SXSW community.

Gazpacho served with lemon wedges.

Gazpacho served with lemon wedges.

Recipe for Gazpacho de Pleasanton


I contributed my own Gazpacho de Pleasanton (originally Gazpacho de JD) to the cookbook. Here’s the recipe (though you should buy the cookbook — it’s for a good cause!):


10 big, plump, ripe red tomatoes, cut into chunks
3 cucumbers, peeled, diced
1 red onion, peeled, diced
2 medium green peppers, seeds removed, diced
1 serrano pepper, diced
2 small cans, diced green chiles (approx. 7 oz.)
2 small cans, tomato paste (approx. 6 ox.)
4 tablespoons olive oil
3 tablespoons red white vinegar
1/2 jalapeño pepper (depending on your preference)
1 bunch fresh cilantro, chopped
2 cups bread crumbs
2 teaspoons minced garlic
salt, pepper to taste
lemon wedges as garnish


Combine tomatoes, cucumbers, onion, green peppers, serrano pepper and
diced green chiles into a blender, followed by the cilantro, garlic,
salt and pepper. The bread crumbs are the last ingredient to add and,
yes, add more than you might think. Blend thoroughly. You’ll likely
need to do three or four batches in a standard blender, so proportion
the ingredients accordingly. Combine each batch into one or two large
serving bowls, cover and refrigerate. Chill thoroughly. Serve with
lemon wedges.


Other highlights in the cookbook include Bald Eagle Cookies from Randi Zuckerberg, the Cheezburger Burger Recipe from Ben Huh, and Blacklight Cocktails from Joi Ito.

“The Official SXSW Interactive Cookbook” is available in the SX store during the festival and is also available online. The book was produced by Cookbook Create, a custom cookbook publishing platform

JD Lasica
Written by JD Lasica
JD Lasica is an entrepreneur, author, journalist, photographer and blogger. | CONTACT