Gazpacho
When I was 15 I got to spend a month in Cadiz, Spain. I lived with a family; a mother, a daughter and another exchange student, a 17-year-old girl from France. It was such an exciting month, my first time abroad and it was all so wondrous and exotic and thrilling. I was there in July and spent my time at the beach, cooking with the family and exploring the city. I quickly learned a few things:
1. being the best in your high school Spanish class does not a Spanish-speaker make.
2. the yummy fruit punch they call sangria has alcohol in it. beware.
3. cold tomato soup drunk from a tall glass is incredibly refreshing and delicious.
It's fun to think of our younger selves discovering things for the first time that seem so new but really are common knowledge.
In the South Carolina heat, gazpacho is a perfect meal. Garden tomatoes and cucumbers make it even better. Keep in mind, gazpacho is highly customizable and forgiving. I went the basic route and it was exactly what I was going for.
GAZPACHO
**with what I had on hand, serves 6
- white onion, 2/3 of one large, chopped
- 9 tomatoes, chopped
- 1/4 cup olive oil (could def use a bit less)
- 1/4 cup vinegars (I mixed balsamic and red wine)
- 3/4 cup chopped cilantro
- 1/2 seeded jalapeno, chopped
- 3 tablespoons lemon juice
- 3 cloves of garlic
- salt and pepper
Add olive oil, vinegar, lemon juice to food processor. Add veggies and spices. Blend til desired chunkiness! Chill for best taste.
1. being the best in your high school Spanish class does not a Spanish-speaker make.
2. the yummy fruit punch they call sangria has alcohol in it. beware.
3. cold tomato soup drunk from a tall glass is incredibly refreshing and delicious.
It's fun to think of our younger selves discovering things for the first time that seem so new but really are common knowledge.
In the South Carolina heat, gazpacho is a perfect meal. Garden tomatoes and cucumbers make it even better. Keep in mind, gazpacho is highly customizable and forgiving. I went the basic route and it was exactly what I was going for.
GAZPACHO
**with what I had on hand, serves 6
- white onion, 2/3 of one large, chopped
- 9 tomatoes, chopped
- 1/4 cup olive oil (could def use a bit less)
- 1/4 cup vinegars (I mixed balsamic and red wine)
- 3/4 cup chopped cilantro
- 1/2 seeded jalapeno, chopped
- 3 tablespoons lemon juice
- 3 cloves of garlic
- salt and pepper
Add olive oil, vinegar, lemon juice to food processor. Add veggies and spices. Blend til desired chunkiness! Chill for best taste.
 |
| I used [this much] of this cucumber from a neighbor's garden |
Comments