With the weather we've been having lately, I've been craving something cool and refreshing -- enter gazpacho. Gazpacho is one of those things I've always heard about, but have never eaten. I knew it was a cold soup, but not much more than that. Reading up and doing research led me to this recipe for Andalusian Gazpacho, which I modified slightly by using heirloom tomatoes instead of normal tomatoes, and by omitting the garlic.
It's a rather time intensive recipe, about half an hour of prepping the vegetables, half an hour to let the juices expel, half an hour to freeze the veggies, and then another 10 to fifteen minutes to blend it all together. The result of all that time and effort is a fantastic soup for warm days.
I halved the recipe and still wound up with enough for 5-6 servings.
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