Gazpacho

Gazpacho = the Perfect Summer Soup… Chilled, Refreshing and Healthy! My friend referred me to a Barefoot Contessa recipe so below is my variation!

 

Ingredients: (serves 4-6)

  • 1/2 seedless cucumber (roughly chopped)
  • 2 bell peppers (cored and seeded)
  • 1 serrano pepper (cored and seeded)
  • 4 plum tomatoes (halved)
  • 1/2 red onion (chopped)
  • 3 cloves garlic (minced)
  • 3 cups of tomato juice
  • 1/4 cup of white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tablespoon of kosher salt
  • 1 tablespoon fresh pepper
  • 1 table spoon parsley (chopped)

Directions:

In a food processor put in your veggies. Don’t over process so be sure to leave a little chunky. Pour veggies into a large bowl. Add your tomato juice, white wine vinegar, extra virgin olive oil, parsley and S&P. Give it a good mix with a spoon, cover and chill overnight.

Next day, pour gazpacho into chilled soup bowl, garnish with parsely AND if you’re a little crazy… throw on a chunk of jumbo shrimp, lobster or crab!

best served with grilled cheese and a table of friends.

Give this a shot and send me pics or videos of your efforts.

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