Gazpacho

We grew up with this blended raw vegetable “soup” and I adore it. My twist is to add shrimp as well as the croutons and extra chunks of vegetables. There’s a sort of ceviche vibe this way and makes it more of an appetizer. Sweet chunks of Crab would be fab too.

I chuckled to myself the other day when I realized I was doing that raw vegetable thing and didn’t feel like a weirdo. Eating this is like having a salad to fill you up without all that pesky chewing. The recipe follows.

Happy Summer Eating!

GAZPACHO RECIPE

–Chop up somewhat leaving some for garnish

Cucumber, peeled mostly

Green Pepper plus red for added sweetness

2 Tomatoes (some cherry tomatoes are great for garnish and sweetness too)

Clove garlic, peeled and cut a little

one medium onion preferably a Mayan, Vidalia, but red is lovely too

–Throw into blender with

Salt and pepper

2 TB vinegar – apple cider or wine

2 TB Olive Oil

A Cup of V-8 juice

Dash of Worcestershire sauce aka whats-this-here-sauce and, if you’d like,

Dash of hot sauce

–Garnish with cooked shrimp, crab, croutons, chopped tomatoes, grape tomatoes, onions, cucumbers, green and yellow and red peppers. Whatever pleases you.

And drizzle with a little more olive oil. Always.

And here’s a downloadable version in case you want to fold it up and jam it in your recipe box. Hee hee.

Gazpacho recipe pdf

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