Sunday, August 7, 2011


Gazpacho is my my favorite summer dish. It takes less than 30 minutes to put together. I whip up a big container of it and have it for lunch every day. It is refreshing, easy, and loaded with the season's best ingredients. I blend this version of the recipe for a smoother soup. You could easily just chop the ingredients for a chunkier version. I prefer to add in toppings for texture and  to vary the interest. This version has cooked shrimp and avocado. Sometimes, I will add croutons or french fried onions. This soup lends itself to many variations. I think it would make a good picnic item although I cannot even remember the last time I went on a picnic?!? Hmmmm, if this rain we seem to have woken up to stops, perhaps I will test that picnic theory.
Hope it's sunny where you are!

Summer Gazpacho

1 clove garlic, peeled
5 ripe tomatoes, peeled, seeded and rough copped(concasse)
1/2 vidalia onion, rough chopped
1 english cucumber, peeled seeded and rough chopped
1/2 green pepper, chopped
1 slice whole wheat bread slice, torn into large chunks
24 ounces v-8® vegetable juice
4 ounces beef broth, canned is fine
1 tablespoon lemon, juice
2 tablespoons extra virgin olive oil
1 teaspoon Worcestershire sauce, optional
1 teaspoon Tabasco sauce
1/4 cup italian parsley, chopped

Pour half of the V-8 juice in a blender and add the bread slice. Allow the bread to sit for about 5 minutes to completely saturate. Add the vegetables ( garlic, tomatoes, onion, cucumber, green pepper) in 2 batches and blend untiltil smooth.

Remove to a large bowl.

 Stir in the rest of the v-8, beef broth, lemon juice, olive oil, Worcestershire sauce, tabasco. Stir well. Taste for seasoning and add salt or pepper to taste.

Add parsley and stir to combine.

 Chill until serving. Ladle soup into a bowl and garnish as desired. I added chopped cooked shrimp and chopped avocado.

About 6 servings.

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