Thursday, July 1, 2010

Easy Gazpacho

Okay, I know i promised the cucumber experiments today - but this having a puppy around, having intense thunderstorms going off all around your house, makes for plans that are a little less closely adhered to. Soon, i promise.

Back to gazpacho: I think i made this batch a little too spicy. Woopsy - that's what happens when you underestimate the power of your homegrown jalapenos.

This is a very versatile and easy recipe, just throw in largely chopped veg, blend in a blender or food processor, chill and serve. I served ours with yummy garlic rolls. There are a million ways to make gazpacho - i prefer to take the complication out of it (including the bread and tons of olive oil) and just make a soup that's basically salsa with cucumbers. Just go with it, throw whatever you have on hand in and make it your own.

Veggie ingredients pictured above

Easy Gazpacho
serves 2-4
  • Cucumbers
  • Tomatoes
  • Jalapenos/bell peppers
  • Basil - genovese and lemon
  • Lemon thyme
  • Purslane
  • Salt, turmeric powder
  • Splash balsamic, tiny drizzle olive oil
  • 2 small multiplying onion bulbs  (not pictured)
  • 2 cloves garlic (not pictured)
     I garnished with some sweet sundried tomatoes and of course delicious garlic bread (my secret recipe) using those natural hoagie rolls i mentioned a few posts ago. The husband got one and a half rolls, i got a half plus a nibble - so yummy! The soup was indeed fiery hot, but the bread helped take the edge off.

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    Thank you so much for your feedback, especially if you've cooked one of my recipes or tried one of my tips: let me know how it turned out!