Tuesday, December 6, 2011


If you aren’t up on Gazpacho, use the internet for something positive for once to take a moment and read up on it’s incredibly vigorous qualities. A “Raw” dish that requires hardly any work (your blender will do most of the work for you) that helps to stimulate everyone’s desire to tear into a few more courses.

Growing up in Southern California, I was put onto Gazpacho in the Summertime, by an old friends Grandma who used to make hers by hand, chill it overnight and in the morning serve it to all the kids before we would go tear the neighborhood up for the day.
This version is similar to hers only we use a dash of red wine vinegar to balance out the taste of the raw tomatoes.

December 6th is National Gazpacho Day, make some of this the night before, and when you get home from work on the 6th, check the seasoning (you may want to add some salt and pepper after it sits overnight,) pour up a few cold shots of your favorite libation before dinner and have yourself a healthy glass / bowl of Gazpacho.

(click read more for the entire recipe)

2 ½ lbs vine-ripened or canned tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
3 TBS red-wine vinegar, or to taste
1 TBS olive oil
Ice water or tomato juice for thinning soup

Croutons and finely diced tomato, green bell pepper, avocado and cucumber, for garnish

In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste.
Place in a non-metallic bowl, cover tightly and chill soup overnight in the fridge.
Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables.
Taste and correct seasonings and ENJOY!

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