Give it up for Gazpacho

Gazpacho

Want to add a dash of hot flavor to your cold soup?  Blend these ingredients for a simple gazpacho. This is my own twist on a summer favorite.  The kids love it when we break out the blender.  One, two, three, liquefy!

 

16 ounces vine ripened cherry tomatoes

1 medium cucumber

1 small sweet red pepper

½ sweet onion

3 cloves garlic

Two tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

1 tablespoon fresh French tarragon

Juice from half lemon

¼ teaspoon cayenne pepper (Don’t let the kids measure this –

a little goes a long way.)

½ teaspoon salt

2 tablespoons tomato paste

4 ounces tomato sauce

8 ounces water

6 tablespoons fresh cilantro

 

Peel cucumber if desired.  I don’t peel them. Dice all ingredients.  Reserve fresh cilantro for serving time.  Puree (yes, we do press the “liquefy” button) all ingredients.  Transfer to storage bowl (I use a ceramic bowl) and refrigerate for two-three hours.

 

Spoon gazpacho into serving bowls and garnish with chopped cilantro.  Serves six. 

 

 

 

 

SHARE:

Facebook
Twitter
Pinterest
LinkedIn

RELATED POSTS

Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or