Filling, spicy, and refreshing, Gazpacho (or a variation of it) can be a great summertime meal. If you need more than that to make it a meal, try serving it with a tuna salad sandwich or sliced cold cuts. OK, this is a total cheater recipe! I just can’t throw good food away, and I was stuck with a half case of V8. Neither of us much care for it as a drink… but it can make an excellent base for Gazpacho. If you don’t have, or care to use a prepared tomato juice, substitute tomato purée, and season accordingly.
Place the following in a food processor:
a peeled cucumber cut into chunks
a pepper (bell or jalapeño)
an onion quarter
a handful of baby carrots or a few large ones cut into chunks
two ribs of celery cut into chunks
a dash of garlic powder
black pepper to your taste
a fresh herb (thyme, basil, oregano, dill, etc.)
Process until it looks like the photo below. Although, there is not a rule that says you can’t have chunky Gazpacho.
Pour the purée into a large bowl and add two or three cans of V-8, depending on how thick you want it. Refrigerate it, as it’s best served very cold. And always, substitute until your heart’s content, or maybe until your stomach is! Smoked paprika can be a great addition, as is curry powder or paste, or roasted garlic. Don’t be afraid to experiment and make your own. Please share your ideas at firstname.lastname@example.org. If you use tomato purée try spicing it up by adding some home seasoned vinegar, like a rosemary black pepper vinegar.
Until next time… Release YOUR Bon Vivant and Savor Your Life!