Friday, July 9, 2010

Recipe # 1: Gazpacho

It's 90 degrees outside and you don't feel like cooking because you don't want to be hot and you don't want the apartment to be hot. So what to make? Gazpacho! It's a chilled, tomato-based, raw vegetable soup and it is a dish that my Grandfather served alot in the summer months. Some people shy away from gazpacho because it's a cold soup (kind of an oxymoron). But on a hot day you really couldn't have anything healthier or more refreshing. AND THERE'S NO COOKING! The only thing that stands between you and this soup is ALOT of chopping. Here is the recipe:

GAZPACHO– Makes About 6 servings

7 plum tomatoes (seeded)

1/2 green pepper (ribs and seeds removed)

1/2 English cucumber

1/2 medium red onion

2 ribs celery (wipe off any dirt with a damp cloth)

1 lime or lemon (juiced)

2 cloves of garlic

3 cups Low Sodium V8

2 tbsp. Extra Virgin Olive Oil

1 tbsp. red wine vinegar

Salt & Pepper

Flat leaf parsley (for garnish)

DIRECTIONS: FINELY dice the first 5 ingredients or use a food processor being sure to only pulse a few times (the chunkier the better). Put the veggies in a large bowl and then add the juice of 1 lime or lemon, salt and pepper and stir to begin to break down the vegetables. Next using a micro plane, grate the garlic into the vegetables (chopped garlic is fine too) and add the V8. Then add the evoo, red wine vinegar, stir, and season with salt and pepper to taste. Finally, chill the soup in the refrigerator overnight or for at least 3 hours; the longer it sits, the better. Garnish with some fresh chopped parsley right before serving.

My friend Brooke tried it and said, "It could have tasted like V8 and vegetables but it really doesn't." Agreed! Because I think the oil, vinegar and fresh herbs really elevates it. If you want some heat, you can add a jalapeƱo or pass tabasco at the table. If you want it fancy, add some fresh seafood. The Oyster Bar at Grand Central Station has the best Lobster Gazpacho. I think lobster is great but you could also add cooked shrimp or some lump crab. I think fresh sliced avocado would be amazing in this too.


1 comment:

  1. I am making this for a pool party Saturday afternoon. I'll be "cooking" on Friday and then I can let you know how it was eaten-up on Saturday.
    Congrats on the blog.