The second Barefoot Blogging recipe for the month of June was Ina's Gazpacho and was chosen by Meryl from My Bit of Earth. I wasn't crazy about this idea. I don't like cold soup and from looking at the recipe it looked more like a really mild salsa, but I read an article recently that said Gazpacho was about the most perfect recipe because it is all veggies. I gave it a try on Friday.
Ingredients
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Directions
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
My husband and I thought the recipe was good. We still aren't that crazy about cold soup, but I'll add this one to the recipes I've saved and we'll see if it gets pulled out again. It made a really nice light dinner on a hot night.
2 Thoughts:
I too am not a fan of cold soup with sensitive teeth and all...but it sure did look tasty. I'd almost want to dunk a tortilla chip in there and eat it that way. :)
We did dunk tortilla chips in there eventually!
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