We aren't in the heat of the Texas Summer yet, but I've already made my first batch of gazpacho - yum! When Summer is here, I tend to feel like it is too hot to eat. Often a huge cup of gazpacho, some crackers, and some hummus is dinner for me.
Here's my favorite recipe, although it tends to change up often:
Summer Gazpacho
2 vine-ripened tomatoes, blanched, peeled, seeded and chopped
2 cups tomato juice
1/2 cup chopped green bell pepper
1 stalk celery, diced
1/2 red onion, chopped
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1.5 T. extra-virgin olive oil
1.5 T. red wine vinegar
1 T fresh lemon juice
kosher salt and freshly ground black pepper to taste
1T. chopped fresh parsley
1 T. chopped fresh chives
2 tablespoons fresh basil leaves, as garnish
Puree all but the basil... let rest in fridge overnight so that flavors blend -- enjoy! This recipe makes very 2 generous meals for one.
When I made this batch, I used parsley, chives and basil from my garden. Hopefully when Summer is in full swing I'll be using homegrown tomatoes, bell peppers, cucumbers, tomatoes and jalapenos!
Here's my favorite recipe, although it tends to change up often:
Summer Gazpacho
2 vine-ripened tomatoes, blanched, peeled, seeded and chopped
2 cups tomato juice
1/2 cup chopped green bell pepper
1 stalk celery, diced
1/2 red onion, chopped
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1.5 T. extra-virgin olive oil
1.5 T. red wine vinegar
1 T fresh lemon juice
kosher salt and freshly ground black pepper to taste
1T. chopped fresh parsley
1 T. chopped fresh chives
2 tablespoons fresh basil leaves, as garnish
Puree all but the basil... let rest in fridge overnight so that flavors blend -- enjoy! This recipe makes very 2 generous meals for one.
When I made this batch, I used parsley, chives and basil from my garden. Hopefully when Summer is in full swing I'll be using homegrown tomatoes, bell peppers, cucumbers, tomatoes and jalapenos!
