Cold soup!! Sounds weird, but is actually weirdly yummy!
When you think about it, what’s not to like? Tomatoes? Mmm… Cucumbers? Mmm… Peppers? Mmm…
I’ve been wanting to try to make Gazpacho for a while – ever since I had a VERY pleasant experience with it from a bakery in the Glebe. I actually went to see them yesterday to get some more, but was told that they won’t be making it for another 2 weeks. Hmmph! I want it now!
So I had to make it myself.
I found a great recipe on the Whole Foods website and am happy to report that the recipe is pretty fool-proof. The only thing that you need-need is a blender, and you also need-need to not be scared of it. (I used to be… true story!) You do have to rough chop 2-3 lbs of tomatoes which is A LOT of tomatoes, but the results are well worth the efforts. It’s a refreshingly cool version of tomato soup and if you’re lucky, you might even be able to find all the ingredients you need right in your own backyard!
RECIPE: Mmm… Gazpacho
2-3 lbs of tomatoes, roughly chopped (use the scale at the grocery store if you don’t have one at home)
4 cloves of garlic
1 cucumber, seeded & roughly chopped (or use the seedless variety)
1 jalapeno, seeded & roughly chopped
1 red bell papper, seeded & roughly chopped
1 small onion, chopped
3 tablespoons of red wine vinegar
1/3 cup of olive oil
S & P
- Put roughly chopped veggies in a bowl & toss to combine
- Blend batches of tossed veggies in blender until fully pureed
- Strain if necessary (I prefer not to strain – I like a little texture)
- Put 1/2 of the puree back into the blender, add vinegar and then blend again
- Add olive oil to puree while blender is still running
- Add S & P to taste
- Chill for at least an hour
Serve with diced cucumber or diced avocado garnish & a slice of whole wheat bread!!!