Gazpacho: Refreshing garden harvest soup
Spanish Gazpacho: refreshing garden harvest soup
Gazpacho is one of those things that I found completely strange and unappetizing when I first arrived in Madrid, Spain as a 17 year old exchange student. Keep in mind, at that time, I had never even heard of olive oil. Day old baguette bread was also a novelty, and I had never seen my Mom blend vegetables in a blender to then be eaten raw…
Now…I am completely addicted to it!
I feel like I have made it every other day for the last month.
This soup hits every one of the Cook-up tenets. First of all, completely yum yum and nutritious, Secondly it is a fantastic way to use up veggies that you may not eat if you had to chop them up, and lastly it is lickety-split fast to make.
Recipe: Ingredients:
-5 or 6 day old small baguette pieces
-1/3 c. olive oil
-1/4 c. white balsamic vinegar
-1 sweet green pepper
-1 sweet red pepper
-2 medium tomatoes (or 1 large or 4 small)
-1 medium cucumber (or 2 small)
-jalapeño pepper
-juice of one lemon
-Salt and Pepper to tast
-Cumin to taste (1/2-1 t)
-a little water to loosen
In large (Ninja style) blender
Gazpacho ingredients
Soak baguette pieces in oil and vinegar to soften then pulse in blender.
Wash vegetables, peel garlic and onion only, cut into quarters and throw into blender, add lemon juice and seasonings. Pulse.
Add a little water if needed to loosen. Pulse then blend on medium to high speed for 30 sec+/-.
Pour into Mason jars and refrigerate for up to 4 days ( but it will be gone way before that!)
Store Gazpacho in the fridge for up to 4 days (but it will be gone way before that!)