Monday, September 5, 2011


I first had Gazpacho when I was in Spain.  It was delicious.  The zesty robust flavor from the bell peppers really comes through.  With all the fresh vegetables coming in from the garden this was at the top of my to do list.  It is also vegan, not that most people care but I always dramatize the brief time period I am a vegan if only for one meal of one day.  Ingredients follow:

Gazpacho Ingerdients
1 Red Bell Pepper
1 Green Bell Pepper
1 Cayenne Pepper
1 Cucumber
1 Onion
3-5 Cloves Garlic
4 Roma Tomatoes
1 Lemon
3 Cups Tomato Juice
Fresh Parsley
3 Tbs Olive Oil

Core, seed, and dice the Peppers and set aside.  Skin, seed, and dice the cucumber and set aside separately.  Likewise dice and set aside the onion and tomatoes.  Using a blender separately chop each ingredient to the desired consistency - think oatmeal.  Combine the chopped ingredients and add in tomato juice, olive oil, diced parsley, minced garlic, the juice of one lemon.  I reserved a bit of the coarsely diced cucumber, pepper, onion, and tomato, and parsley for a garnish.  Refrigerate before serving.

Finished product enjoyed with sliced avocado.  I have also seen it served with  a boiled egg and croutons.

1 comment:

  1. Yes! Thanks for sharing this recipe! I tried gazpacho for the first time this summer at a restaurant and LOVED it! Always good to have a recipe on hand. Looks like you're making great use of those tomatoes!