Now, as you know, Groom’s idea of a good meal in the summer is a cold soup.
And he pretty much has it down, when it comes to whipping one up.
His Gazpacho is as easy as it is delicious.
There are no measurements, it’s an eyeball thing.
The sign of a born cook.
Make this sometime. It’s great to have in the fridge for a snack, for lunch with a knocked out chicken salad sandwich or get a cup or two of the Gazpacho and whirl it in a blender with a roasted tomatillo, a little fresh cumin, a handful of fresh cilantro and a dash of Tabasco for a quick fresh salsa for a divine snack with chips.
Ripe tomatoes, chopped
Cucumbers, peeled and chopped
Celery hearts, peeled and chopped
Carrots, peeled and diced
Jalapeno pepper, seeded and diced (you decide how hot you want this….)
Red bell pepper, seeded and diced
Yellow bell pepper, seeded and diced
A couple of limes or lemons, squeezed over the veggies
Coarse salt and freshly ground black pepper
1 large can tomato or V-8 juice
Large dash of balsamic vinegar
Large dash of Worcestershire sauce
Large dash of Tabasco
Handful of fresh basil and fresh Italian parsley, chopped
So, get a big bowl out and chop as much of each veggie as you would like to use and put into bowl. Once you’re done, add the tomato juice or v-8 to cover, season and stick in the fridge to chill. If you like it chunky, don’t use as much juice.
Additions are always welcome. We've done marinated artichoke hearts, marinated mushrooms, a bit of feta on top,a bit of Greek yogurt. The possibilities are endless. Enjoy!
Serves as many as you decide.
Click here for a printable recipe!
One Year Ago on Feeding Groom