Local Gazpacho
I have never made Gazpacho before but based on the amount of tomatoes we have (courtesy of our mini garden in our backyard) I decided it would be a fun cool soup to try. (For other cool soups check out this post and this one.) I found a multitude of variations of Gazpacho on the internet, but ended up modifying the one I found here.
Local Gazpacho
4 large tomatoes
1 red pepper
1/2 cucumber (peeled)
1/2 small onion
1/4 cup olive oil
1 cup water
salt
Roughly chop up all the veggies and add EVERYTHING to a blender. Blend for only a few seconds (for a more chunky soup) and then strain out the water until it is at a desired consistency.
Chill before serving.
The end result is very refreshing, and makes a perfect side dish or appetizer. (Unless you really like tomatoes, and then it can be the main entree.)
I’m horribly ignorant about what things grow locally where… but i love gazpacho! I use several cloves of garlic in mine and a touch of pepper. I also use V8 or the generic version thereof as a base. (again, doesn’t work with the local theme but next time i will look into trying it without!)
Comment by Tiffany — September 8, 2008
Hi Tiffany!
I definitely would have added in some garlic if I had it on hand. I also thought about adding in some local salsa, but was a little afraid it might overpower the soup.
Comment by Rhaya — September 8, 2008