I've finally found a use for my inordinately long cutting board. Chopping up lots of different vegetables... and arranging them separately.
But all that aside, there is a higher goal here: Gazpacho. As a kid I absolutely hated it, but lately It's become an obsession of mine. I think I must have made it a dozen times since I had it at a friend's house and begged her for the recipe. And the best part is, it only takes 5 minutes to make!
All you have to do is chop up a few veggies, add some canned (or fresh if you have it) tomato products, and whiz it all together with an immersion blender. A few hours later you have the most refreshing, delicious soup ever!
Janelle's Perfect Gazpacho
with a few country mouse modifications :)
1 small cucumber
1 small green pepper, finely chopped
1 can (400 grams) chopped tomatoes
1/2 onion, coarsely chopped
2-3 garlic cloves, crushed
3 Tbs. olive oil
2 Tbs. white wine or regular vinegar
1-2 Tbs. lemon/lime juice
2 Tbs. tomato paste
2 Cups tomato juice
salt/pepper to taste
splash of Worcestershire sauce or balsamic vinegar
Chop veggies. Add to oil. Add tomato paste, tom juice, and lemon juice. Whiz with an immersion blender until uniform. Chill 3-6 hours in a nonreactive container.
1 small green pepper, finely chopped
1 can (400 grams) chopped tomatoes
1/2 onion, coarsely chopped
2-3 garlic cloves, crushed
3 Tbs. olive oil
2 Tbs. white wine or regular vinegar
1-2 Tbs. lemon/lime juice
2 Tbs. tomato paste
2 Cups tomato juice
salt/pepper to taste
splash of Worcestershire sauce or balsamic vinegar
Chop veggies. Add to oil. Add tomato paste, tom juice, and lemon juice. Whiz with an immersion blender until uniform. Chill 3-6 hours in a nonreactive container.
i love the way the chemistry major comes out in the recipe - a nonreactive container..? i guess you mean glass
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