Even though the winter hasn't been bad, it still feels good to say spring is here. The temperature is in the 60s and 70s this week, Lil A is back at the park swinging to his heart's content and the tulips and daffodils are springing from the soil.
And the palate is changing as well. I want something light and flavorful, but gazpacho wasn't an inspiration from that. It was from seeing a loaf of artisan bread we had bough a few days ago becoming hard. I had two choices either make a bread pudding or try something else. And then I came across gazpacho while watching Anne Burrell on Food Network and decided to try that.
I didn't use tomato juice to puree the ingredients which gives gazpacho it's bright red color. Instead I used water, so my gazpacho looks more orangeish-yellow.
But it is super simple and the taste is just divine. The mix of salty, tangy and sweet is perfect and teams well with the freshness of the soup. Give it a try at least once.
Here is how I did it:
4-6 slices of bread
1 1/4 box grape tomatoes chopped
1 onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 yellow bell pepper (or green) seeded and chopped
1-2 Tbsp chopped fresh parsley(I used cilantro)
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tbspoon freshly squeezed lemon juice
1 tspoon sugar
Salt and fresh ground pepper to taste
6-8 drops of Tabasco sauce to taste
3-4 cups water (depending on thickness)
Then puree it all together. Mine didn't fit in one go so I had to do it in batches. Keep it aside in the fridge for another hour. Dice some pepper, onion and cucumber for garnish on top and serve chilled.