10 hours ago
Friday, April 9, 2010
Really good gazpacho (yes, there's an actual recipe on this blog)
Hell has officially frozen over, because I have a recipe to share (some of you may know that I am not that big on cooking, UNDERSTATEMENT ALERT). It's for a really, really good gazpacho. While I didn't actually create it myself, I think you should all be duly impressed that I have a recipe to share. So what if it's for a cold soup.
I've had gazpacho on the brain ever since a new Twitter pal, Danielle, asked what people's fave healthy foods are. I mentioned gazpacho, edamame, peaches and Hostess Snowballs, the pink kind, because as we all know they are chock full of vitamins and minerals and fiber and Omega-3s. Then today, I had lunch with my friend Erin (she blogs for Parenting, check out her posts!) and the waiter said the soup special was minestrone. "Do you have gazpacho?" I asked. They didn't, but we all agreed gazpacho rocks.
I'm going to be making some over the weekend. The recipe is from a restaurant in Palm Beach whose name I can't recall. Dave and I had dinner there a few years ago when we were on vacation, and I was so wowed by the gazpacho I begged the waitress to get the chef to share the recipe. He did. Enjoy!
So, what food are you obsessed with lately, healthy or not?!
REALLY, REALLY GOOD GAZPACHO
1 large cucumber, peeled, seeded and finely diced (1/4" cubes)
1/2 green pepper, finely diced
1 small jar pimientos, finely diced
1/2 large onion, (sweet or spanish), finely diced
3 tbsp. parsley, finely chopped
2 tbsp. fresh basil, finely chopped
1 large clove garlic, minced
1 cup Wish-Bone Italian Vinaigrette Dressing
6 large tomatoes, peeled and chopped or a 14-oz can of tomatoes, chopped
1 8-oz can tomato juice
Salt and pepper to taste
Sour cream, croutons and cucumber spear for the garnishes
Combine diced cucumbers, green pepper, pimientos and onion in a large bowl with parsely, basil and garlic.
Mix in Italian dressing.
Add tomatoes to soup along with the tomato juice; if using canned tomatoes, first strain the liquid from tomatoes.
Salt and pepper to taste.
Puree in blender.
Chill until ready to serve.
Makes a lot.
Photo by JungleFrog