Sunday, July 14, 2013


I usually don't post about food too much.  Maybe a delicious treat here and there or a restaurant I came across and loved. Today though I had to share something I made, from scratch - it's very easy, trust me I did not turn into the Barefoot Contessa overnight. However, I am quite pleased with the batch of gazpacho that I made over the weekend.  It was zesty, not too chunky, not to smooth and very refreshing.  The perfect 90 degree day meal.  Here's how it turned out:

I know you like the garnish (wink) - it's fresh kale sprinkled on top which actually was the perfect little compliment.  If you want to give it a whirl this is the recipe I used.  Chill out and have fun making your gazpacho! 

Chilled Gazpacho from Food and Wine Magazine:
  1. 3 pounds tomatoes, cored and coarsely chopped
  2. 1 seedless cucumber, peeled and coarsely chopped
  3. 2 red bell peppers, coarsely chopped
  4. 1 jalape├▒o, seeded and coarsely chopped
  5. 1/4 cup sherry vinegar
  6. 1/3 cup extra-virgin olive oil
  7. Salt and freshly ground pepper
  1. Combine all of the ingredients in a large bowl and refrigerate overnight.
  2. In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve.

1 comment:

  1. Looks perfects for a hot July night! Thanks for thinking of a cool meal! xxoo