Tuesday, June 15, 2010
Culinary Adventures: Gazpacho
This delicious cold vegetable soup will always hold a place near and dear to my heart since it's the very first thing I ever cooked. I first tried it during my trip to Barcelona in 2004 and was instantly won over.
I love the recipe because it's healthy (so many veggies all at once!) and easy. Basically peel/chop/blend and bam! Summertime deliciousness. I made it for my niece's baptism and it was a big hit with the Polish people. Great with chile-seasoned toasted pita slices.
Ingredients:
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
METHOD
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.
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