I've been eating so many
salads lately! I was craving vegetables just now, but wanted them in a little
different form. The first time I had Gazpacho was in a Spanish Tapas
restaurant in Madison, Wisconsin. The Chef gave me a 'yes or no' on
the ingredients as I guessed them, but gave no proportions. Over the
years I've had fun with this, adding and subtracting as my mood or
vegetables on hand dictated. Today it was:
1½ tomatoes
1-2 stalks of celery with tops
1 Vidalia onion
2 lg cloves of garlic
2 mini English cucumbers
2 carrots
2T balsamic vinegar
zest of 1 lemon
juice of ½ lemon
salt and pepper – if needed
*optional*1c± V8 or tomato juice
Combine everything in a
food processor. *If you like gazpacho more soup-like, add juice and blend ¾, then recombine. This recipe turns out thick, almost the consistency of salsa that's
been put in a food processor. I like it as a side dish. To get a
chunkier texture, you could also 'process' certain ingredients and
finely chop others. . .Lin
No comments:
Post a Comment