Gazpacho is a Spanish cold soup and there are plenty of versions of it. This is mine.
Gazpacho soup recipe
Ingredients
14.5 oz. Fire roasted tomatoes (or fresh ones)
2 Pickling cucumbers, peeled
1/2 Small onion
1 Red bell pepper
1/4 cup Olive oil
1 tablespoon Fresh basil
1 tablespoon Cilantro
1 tablespoon Fresh mint
1 teaspoon Fresh sage
1/4 teaspoon Red pepper flakes
1/2 teaspoon Salt
Freshly ground black pepper to taste
The juice of half of a lemon
Directions
Dump everything in the blender and blend away. Add vegetable stock if too thick. The protein part could be chicken cubes or tofu or cottage cheese.
I have to find a way to make it à la Scott. That means no cucumber, no bell pepper, no onion. It's so refreshing and would be so convenient on the boat. Wish me luck!
Make it à la you and bon appétit!
Update July 20, 2022 :
This time I used 4 unpeeled cucumbers, some lettuce, 1 pint of cherry tomatoes and some hummus. Cottage cheese for protein and delicious creaminess that complements very well the heartiness and spiciness of the soup. Use what you have on hand and stay cool!
Update June 2025:
Well here is the à la Scott version;
He's using it as a dip because it's so thick oh well! He's getting his veggies that makes me happy.
I substitute the cucumber with lettuce (shhh) and aragula (he's ok with that), the red bell pepper with carrot 🥕, the onion with garlic, and the blend of herbs with minth because it's what I had and lemon juice with lime juice because it's what I had. He loves it and said that I'm a genius 😆.
Don't give up on your picky one(s).
Don't turn on the stove when it's hot.
Manage with what you have.
Happy cooking and Bon appétit!
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