Chill

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:

3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper

Combine all of the ingredients in a large bowl and refrigerate overnight.
In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve.

Xoxo

Michelle

Sohl in the City

A typical girlie girl, fashion-addicted, animal advocate and vegetarian foodie. I love New York City but every once in a while you can find me at the beach. When I'm not working in the staffing and recruiting field, I'm busy discovering new passions.