This is a great recipe for August, when the garden is bursting with cukes, tomatoes, and parsley. Maybe you grow peppers, too, in which case you almost have a free meal.
Gazpacho
In the container of a blender, combine 5 very ripe tomatoes, peeled, seeded and chopped, 1 cucumber, peeled and chopped, 1 green (or red, orange or yellow) pepper, seeded and chopped, 1 onion, chopped, 1 tablespoon finely chopped parsley, and 1 garlic clove, crushed.
Cover the container and blend the mixture until it is almost smooth. Stir in 1 1/4 cups tomatoes juice, 3 T. olive oil, 1 T. vinegar, 1/4 t. paprika, and salt and pepper to taste. Chill the soup thoroughly.
Serve the gazpacho in individual, chilled soup bowls. You may serve diced tomato, peppers, cukes, etc. all peeled and seeded as above. Homemade croutons are also a nice accompaniment.
Last fall when we were in Spain we ate Gazpacho for lunch every day and never encountered the same recipe twice. Always different, always good. And we didn't gain any weight due to the light lunch and all the walking. Seville's was best in my opinion.
We're serving a thin-sliced Polish ham with ripe melon (99 cents at our supermarket) and eggplant salad. It's easy to eat healthy in the summer.
Bon Appetit!
The Cheeseparer
Photos to follow!
2 comments:
Really sounds good - still waiting for our tomatoes this year - strange year. Will try this recipe
Billie
Recipe is tasty and nutricious, too. I've been reading about the benefits of cucumbers, which I always put into the same nutritional column as iceberg lettuce. Turns out they're very good for you. Our tomatoes are late, too, and we have to share them (unwillingly) with the chipmunks.
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