Crisp, Tangy February Gazpacho
Let’s turn this:
That’s right, I’m talking about gazpacho. Simple, yummy, healthy, delicious gazpacho. It really is as easy as chop chop chop! So if you’ve got a food processor, or if you like dicing vegetables into tiny perfect cubes, this is the soup for you.
To start, quarter and seed one cucumber. It’s not necessary to peel. Core and seed the two bell peppers as well. Now it’s time to finely chop the cucumber, bell peppers, four roma tomatoes, and one red onion. Mince three cloves of garlic. Mix all these chopped veggies in a big bowl with a lid. They should look a little something like this:
Add 3 cups of tomato juice, 1/4 cup olive oil, and 1/4 cup white wine vinegar. I bought my ingredients at the Uwajimaya and they didn’t have any tomato juice so instead I used:
And voila! Gazpacho! This shouldn’t take more than 20 or 30 minutes to make, it’s healthy and delicious, and it gets better with time once the flavors have a chance to meld together. I made my gazpacho Monday night and brought it to a potluck Tuesday to share with friends. Everyone loved it! And it goes well with Cab Franc.
I know gazpacho is traditionally a warm-weather food, but get into a Spanish feeling and chop your favorite fresh produce into a cold soup today!