Gazpacho (and other goodies)

I regularly crave bold, fresh flavors.  One dish that consistently meets this craving is Gazpacho.  It also meets my need to be barefoot in my kitchen for a significant amount of time.  Gazpacho could be a lot easier to make if I pulled out the Cuisinart.  I prefer to hand chop all of the vegetables which means I end up with an enormous blister on my hand from wielding the knife (knife skills are more important than a lot of people realize).  I also like my gazpacho chunky and the Cuisinart doesn't really allow that.

I've been using the same recipe to make my Gazpacho for years with very few changes or additions along the way.  The recipe came to me from the owner of Brown Bag Deli in Columbus, Ohio (it's in German Village under different ownership). This year I decided I wanted to make a couple of changes so I googled and looked at other gazpacho recipes.  What I discovered is that there really is little variation and that my recipe is filled with the most flavor.  One interesting variation was the addition of zucchini.  As a fan of all things squash, I decided to give it a shot. (This doesn't make a huge difference, but I know it's there and I like it)

What follows is the gazpacho recipe including all the changes and tweaks I've made to it over the last several years. If you prefer yours smooth, put it in the Cuisinart or the blender.  If you like it spicier, add more Tabasco.  I use a TON of cilantro; if you don't like cilantro as much as I do leave it out or half it.  As with all my recipes, I leave the salt out.  Feel free to add salt if you like.  I also chose to use 2 different kinds of tomatoes just for fun  this time. I'm sassy like that.  Adjust the tomatoes as you see fit.  I don't like green peppers which is why I use red and yellow; adjust that if you want also. One of the beautiful things about Gazpacho is that it's easily adapted.  Use more or less of the spices as you see fit.  If you follow my recipe, it will be mildly spicy with a bold tomato and cilantro flavor. . .very fresh.

Gazpacho


2 medium/large yellow tomatoes (or red, you choose)
4 Roma tomatoes
2 cucumbers
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Red Onion
2 Cloves Garlic
1 Zucchinni
1 Bunch Cilantro
1 46oz container of Vegetable Juice or Tomato Juice (I prefer the veggie---low sodium, organic)
1/4 cup Red Wine Vinegar
1/4 cup Light Olive Oil
Fresh Ground Pepper
Tabasco Sauce (I use 12 drops)

Chop vegetables to desired size.

Stir to mix.  Add vegetable or tomato juice, stir.  Stir in oil and vinegar.  Add pepper to taste. Add Tabasco to taste.  Cover and chill to let flavors soak.  Add more spice as desired.  

Y'all this makes a TON of Gazpacho.  It doesn't freeze well so don't even attempt it (trust me). Just find some friends and share!  I like to eat mine with boiled or grilled shrimp (local, of course).  Cook those bad boys and dump 'em in.  Many people top their Gazpacho with sour cream.  I sometimes do, sometimes don't.  Again, I'm sassy like that. 


Here's a few of the other things I whipped up yesterday. . .

Oatmeal Pumpkin Muffins (because I have a wicked craving that needs to be met) These look gross but taste sooooooooooooooo good.  I added almonds instead of walnuts (because I think walnuts are evil).  They taste like Fall. 

Chocolate Chunk Banana Bread (because I had extra bananas that were going gross in the fridge).  This bread tastes delicious; perfectly sweet despite the lack of sugar.

I hope you take time to dance in your kitchen like I do.  Be creative.  Let loose.  Get moving. Get cooking.  Enjoy summer!