Thursday, June 25, 2009

Barefoot Blogger: Gazpacho

I decided to make the gazpacho yesterday since I had the day off and I could make it and let it cool for several hours. And I have to say I'm torn on the recipe. I loved the flavor (even though I brilliantly halved every ingridient except the garlic. Oops.) but it felt lacking. I think if I had thought to add some protein with it it would be perfect. Either grilled shrimp or chicken would be great. Instead I just served it with a garlic breadstick (yeah, vampires beware).

(What is too processed?)

Gazpacho
  • 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.

5 comments:

  1. While I can't wrap my head around the cold soup idea (even when I had some in Madrid, off all places!) but I bet this would be fantastic in a number of other ways....like as a topping for a burrito or a pita, or.....am I ruining this recipe? I'll shut up after saying that it does look great!

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  2. Mmmm. I do want to keep experimenting with this, maybe adding some crunchy tortilla strips and sour cream along with a protein?

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  3. Your soup looks great - and you are right, chopped shrimp are an excellent addition to the soup.

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  4. Welcome to the group. I added shrimp to mine and it made a perfect meal.

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  5. I think I might have doubled the garlic too--opps! A little protein does make it nice though.

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