Pioneer Woman posted a lovely gazpacho recipe yesterday and we had some for dinner. It was sublime. I can tell we will be eating a lot of it this summer. Here's the short version of the recipe:
P-Dub’s Gazpacho
2 cloves garlic, minced
1/2 large red onion, diced
1 large cucumber, diced
5 ripe tomatoes, diced
1 zucchini, diced
2 celery stalks, diced
4 cups tomato juice
1/4 cup extra virgin olive oil
1/8 cup (more to taste) red wine vinegar
2 tablespoons (less to taste) sugar
Tabasco to taste
Salt and Black Pepper to taste
I chopped it all up, reserved a little of the vegetable mix and blenderized the rest. One tip, if you are in a hurry, go easy on the tomato juice and add a couple cups of ice to the blender. Your soup will come out chilled from the start. It is technically better to follow her instructions and let the flavors marry a while, but in a pinch, ice will do. It is important to serve it ice cold and honestly, the reserved veggies are a pretty garnish, but we liked the soup better without the big chunks, so I'll put it allllll in the blender next time. And there WILL be a next time, oh, yes, there will.
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