Sunday, July 26, 2015

Gazpacho (updated with recipe)


via Instagram http://ift.tt/1fxCVk3
My girl and I made a few minor adjustments to my mom's #homemade #gazpacho recipe. Unbelievably good! Been craving this for months. Fresh #veggies from @mplsfarmmarket. #blog


Gazpacho (cold Spanish soup)
Cut/Chop all vegetables into 1-2 inch pieces:
3 ripe roma tomatoes
½ green bell pepper
½ red or orange bell pepper
1 c. roughly chopped white or purple onion
½ large cucumber – (seedless preferred, but any cucumber, leave skin on) Chopped into 1 in pieces
2 stalks celery – remove strings as much as possible.

Herbs/seasonings:  
1 clove peeled & crushed garlic
1 tsp beef base – or 1 beef bouillion cube
1 cup hot water – to dissolve beef bouillion or beef base.
parsley or basil leaves
2 c. V8 juice or tomato juice 1 Tbsp. Tobacco sauce
1/3 c Greek or Italian salad dressing
1 Tbsp. Worsteshire sauce
2 Tbsp. Sirracha sauce
2 Tbsp. Lemon juice

Combine veggies in food processor or Vitamix blender until slushy consistency, but not smooth. Some small chunks of vegetables are desired. Bring together veggie mixture with juice and other ingredients. Add in some additional chopped veggies toward the end if too smooth. 
 Refrigerate and serve cold as a main dish or side dish.

Garnish ideas: croutons, shredded cheddar cheese, crumbled goat cheese or feta, dollop of pesto in center, hearty whole grain crackers.