Gazpacho

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I started off this week with a 3 hour cheese tasting course. Pretty rough Monday right? I was fortunate enough to learn everything and anything about cheese from one of the best, Juliana Uruburu from the Pasta Shop in Berkely. She has been in the cheese business for over 26 years so she kind of knows what she is talking about. If you live in San Francisco, she teaches at The Cheese School. (Yes that is a real place) Make sure to check her out.

Cheese tasting is amazing until you have to get up from the table. That is when it hits you like a brick – you have like 5 pounds of cheese just sitting in your belly. Needless to say I was really full. I couldn’t even think about dinner. But when I had to, I decided to make gazpacho.

Gazpacho may just be the healthiest thing I have ever made. No cream, no butter, no tasty meat products. Just a ton of vegggies and olive oil. With that, I think I have discovered the next diet craze. No more cabbage soup diet. No more Atkins.   The way to get healthy is just to eat gazpacho. Nothing but gazpacho. Seriously,that is what I am planning on doing all week. I am turning over a new leaf after those cronuts I made last week and eating healthy. Well, maybe…
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But if I was, gazpacho is the way to do it.

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For the longest time, cold soup kind of weirded me out. I just didn’t get it. When I eat soup, I expect it to be hot or warm at best. It wasn’t until I tried this gazpacho recipe did the light bulb come on. I think it had to do with the consistency. I left mine a little more “chunky” but you can definitely puree then strain it to get a smooth texture. You can also add bread to make it more substantial as well as toppings like avocado or shrimp. Totally up to you.
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What do you think, did I just invent the next diet craze? Is this how I am going to make my millions?

Enjoy!

Gazpacho
    Soup
  • 7 lbs Roma tomatoes, cored and cut into chunks
  • 1 diced yellow onion
  • 2 clove of garlic, chopped
  • 1 jalapeño, chopped
  • 1 large bell pepper, roasted, cored, seeded and chopped
  • 1 cucumber, peeled, seeded and chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup extra-virgin olive oil
  • Salt to taste
  • Garnish
  • 1/2 red onion diced
  • 1/2 cucumber diced
  • 1/2 tomato diced
  • 1 tablespoon chopped cilantro

Combine all ingredients for soup except olive oil. Puree in blender, taste and adjust for seasoning with salt, pepper and more lemon juice if needed. Add olive oil. If too thick, thin it with water or tomato juice.

Toss together garnish. To serve ladle into chilled bowls and top with a spoonful of garnish.

**This soup can be halved really easily.

http://www.alifewelllivedblog.com/2013/08/13/gazpacho/

Comments

  1. Stef says

    Love gazpacho! Our Portuguese friend made it for us in Napa recently (more appropriate climate for gazpacho) and he used apple in there too. He garnished with boiled egg, green peppers and prosciutto. Delicious!

  2. Martin says

    Gorgeous and YUM! One of my most favorite things of all time, besides a cheese souffle. Try with a couple handfuls of two/three/four/five day old rustic bread. Gives it a nice creamy texture sans cow. Also made with heirloom tomatoes adds a rich flavor dynamic.

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