GAZPACHO
For those super-hot summer days when a cooked meal feels even more overwhelming, a chilled gazpacho is a welcome hearty dish. Find the ripest, freshly picked vegetables at your local farmers market and you are in for a real treat. For extra protein, you can add some salad shrimp et voilà, a perfect summer meal!
SERVES 4
INGREDIENTS
3 lbs super ripe summer tomatoes
1 small english cucumber
1 light green or yellow pepper like Anaheim or Curable
1 small yellow onion
1 clove garlic
2 tbsp red wine vinegar
1 tsp salt
1/4 cup olive oil
1 tbsp minced parsley
pepper
optional:
1 bag frozen salad shrimp - soak in cold salt water to thaw
INSTRUCTIONS
Wash all vegetables. Peel cucumber, core tomatoes, remove seeds from bell peppers, peel onion and garlic. Cut all vegetables into chunks. Put them into a blender and add salt, oil, and vinegar. Blend for 1 minute until smooth. Refrigerate for two hours. Sprinkle with parsley and serve immediately.
Optional: drain salad shrimp and sprinkle on top of the gazpacho.
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