This is a recipe given to us by our dear friend Jennifer, a straight shootin’ transplant from Texas. We’ve had some brilliant meals at their place and God love her, she even went so far as to make seitan from scratch (for the Missus).
Did I mention my friends are daring foodies, too? Lucky me!
Here is her famous Gazpacho recipe:
Okay, here’s my attempt to explain the art of making the gift from the Spaniards. These amounts are just guesses as I just throw everything into the blender. You will experiment and find your own ratio of ingredients and at that time you will be able to call it your own recipe.
Juice of 1 Lemon
Juice of 1/2 Lime
2 tbsp. Olive oil
3 big shakes of Tabasco sauce (or some other hot pepper sauce)
1 teaspoon of Cumin
3-4 big shakes of Red Wine Vinegar
3 dashes of Salt
6 dashes of Pepper
1 tbsp. of Minced Garlic
2 big whole Tomatoes cut up
1/2 of an old Baguette (if you don’t have this, bread crumbs work, or just skip it)
1 1/2 tablespoons of Honey
1-2 cans of Tomato Juice
1/4 cup of fresh cilantro (optional – sometimes I do, sometimes I don’t)
NOTE: I forgot the cumin this time and I added some fresh parsley and basil.
Then dice the following and throw them into the bowl you serve it in:
1/2 (or less) Red Onion
Mix well and that’s all there is to it y’all!
PS–If you weren’t aware, Gazpacho is a cold soup. Though there are 3 main types, the base is always bread, garlic, oil, vinegar and salt. The name “gazpacho” refers to this red Sevillian version, which as you can see, is basically an uncooked cold vegetable soup.
Not only is it refreshing on a hot summer’s day and perfect for a picnic or barbecue, it’s easy to make!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.