So, I didn't realize that everyone in the world didn't know what Gazpacho was. I posted earlier on my facebook that I made Gazpacho today, and my friends were puzzled. It's a Spanish cold soup, made for hot summer days like today. Here's how I make mine.
First I start off with some veggies. Mostly tomatoes make this. Above is the ratio of what I put in. Four regular sized tomatoes, two cukes, today's had one banana pepper and one mystery pepper (that's what my farmer said...she didn't know what it was!). You can use any kind of sweet pepper in this. If you like heat, you can add hot ones too. Alot of people like to add red bell peppers too, I just didn't have any on hand. A small onion and two cloves of garlic also went into mine.
I added this pic just because I love my farmer. She doesn't know it yet, but I do! You can't get these kinds of veggies from the grocery store. The color I have seen this summer come from her pulls at my gardener's heart strings. I am delighted when I see unique tastey veggies each week, like my purple garlic and purple striped banana peppers. Even the rainbow chard with all the pinks yellows and oranges made my kids want to at least try it. :)
Ok so back to the recipe. I had no bread on hand, some recipes call for yesterday's bread, but I haven't made any this week, so...no bread. On to the Olive oil and the red wine. Three tablespoons of EVOO and two tablespoons of merlot went into my soup, along with two cups of vegetable broth.
Stick it all in a blender, and blend it until smooth. Sit it in the fridge to chill for a day. Resist the urge to dip a spoon in it and eat some...it's hard. I know.