There's nothing quite like a nice, cold, refreshing Gazpacho to get you in the mood for fall, right?!
Okay, fine. I realize that Gazpacho is more of a summer dish. But I happen to have a Farmer's Market right next to my apartment building (when does that ever happen?!?), and after exploring the various stalls, many of which are just brimming with fresh produce, the first thing that popped into my head was Gazpacho.
So despite the fact that it is no longer warm here in Evanston, I decided to make Gazpacho. After all, the fall has yet to officially descend upon us. I'm considering this my summer farewell and will most likely be switching gears this week to experiment with new chili recipes :)
So here are a few treasures that made it back from my Farmer's Market excursion a couple weeks ago:
There are tons of different gazpacho recipes out there. At the restaurant I worked at last year, we had an excellent cucumber gazpacho, completely sans tomatoes. Other recipes also use soaked bread. I decided to go simple with my ingredients.
I chopped up 3 plum tomatoes, half a cucumber, half a green bell pepper, and half a red onion. They were roughly equal portions. I also smashed a couple cloves of garlic.
Combine the vegetables in a mixing bowl.
Add about 1-2 cups of tomato juice (depending on how soupy you want it to be), 2 tbsp of red wine vinegar, 2 tbsp of olive oil, and salt and pepper to taste (be generous). I also added a few dashes of tabasco sauce for some heat.
Refrigerate until nice and chilled. Enjoy on a hot summer's day (or a slightly chilly end of summer's day). And make sure to eat with tons of croutons!
Happy eating :)
oo,
No comments:
Post a Comment