Saturday, June 4, 2011


We might hit 80 degrees today in Seattle, and THAT, my friend, is some pretty big news!

We should think like the Spanish and cool off with some easy GAZPACHO! It is so easy, you shouldn't even have to break a sweat making this one. Better yet, make it up ahead and get it in the fridge now. 

There is a bunch of different kind of gazpachos out there, this one is kind of chunky and crunchy.  The smooth ones are good... they are just sort of, well... smooth, and not as satisfying to me!

I would recommend using fresh veggies that you have on hand, but you do really need cucumbers!  That's the 'must have' ingredient! I prefer the little Persian cucumbers, they look like little English cucumbers, and have nice skin that you can eat, and the seeds are small. I have noticed that not every grocery store has them though!  I get them at Costco, or at my Asian market. If you use a regular cucumber, then I do recommend peeling and seeding it before chopping it into your gazpacho.

Enjoy the sun, sip something cold and get refreshed by some gazpacho...
then, I recommend a siesta!!

Makes about 8 servings- 3/4 cup

4 cups V-8 tomato juice, Spicy is best
2 cups broth, vegetable is nice in this
2 cups cucumber, chopped (about 3-4 Persian cucumbers)
1/2 onion, minced
1-2 cups tomatoes, chopped small (skin and seeds are OK!)
1/2 bell pepper, yellow or orange
1-2 stalks celery, minced (remove leaves)
1-2 jalapenos, seeds removed, minced
2-3 green onions, minced
1-2 Tbsp parsley, minced
1-2 tsp hot sauce, Frank's Red Hot is great
1-2 Tbsp Olive oil
1/2 lemon or lime, juiced
Salt and Fresh Ground Pepper

In a container with a lid, add your tomato juice and the vegetable broth.  Chop and mince all your veggies and add to the liquid mixture.  Stir in the olive oil, it kind of beads up on the top of the soup, but it does add something to it, so don't skip that part. Add the seasonings to your taste. Cover and put into the fridge until you are ready to serve.

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