Gazpacho - The perfect Summer meal
After one of the craziest months of my life, I am finally back. Between visa application trips, family trips, orientation weeks for my return to classes (both taking and teaching), tones of emails exchanged, and countless days of bureaucracies, I barely had time to eat! Now imagine cooking...
I have not cooked anything worth of note for a long time and I miss it dearly. But I still have some recipes to share with you.
One of them is a Summer favorite among Southern Portuguese, Spanish, and Mexicans - gazpacho. Gazpacho is a cold tomato soup flavored with cucumber, pepper, lime and cilantro. The recipes may vary slightly according to location and creativity of the cook, but the main ingredients are the same. The following recipe is my interpretation of gazpacho and serves 4 people.
You are going to need:
2 lbs of ripe tomatoes (any type you like)
1 cucumber
1 pepper (green, red or yellow. I use green for some color).
1 shallot
1 clove of garlic
Juice of half a lime
1/4 cup of olive oil
Salt and pepper
Chopped cilantro (optional)
Start by peeling and deseeding the tomatoes and the cucumber. Cut them into small cubes and place them, all together, inside a serving bowl. Deseed the pepper, cut it the same way as the other vegetables and add it to the bowl; finely chop the shallot and the garlic and add it to the veggies. Squeeze the lime juice into the mixture and toss well.
Take 2/3 of the vegetables and put them into a blender. Add half of the olive oil and blend everything. If the mixture is too thick for your taste, add a little bit of cold water and blend again to homogenize the texture.
Add the blended soup to the chopped vegetables; add the remaining olive oil, and season with salt and pepper to taste. If not serving at the time, cover it with plastic wrap and refrigerate. It can stand fresh up to 24 hours in the fridge. In fact, it is convenient that the soup rests a bit in the fridge before serving to allow all the flavors to develop.
Serve garnished with chopped cilantro and croutons.
This is the perfect dish for those almost unbearably hot days when everything one thinks of at meal time provokes a sensation of disgust. This soup is nutritious, fresh, and delicious. It can make a great appetizer for a three course menu meal, as well. If that was not enough, it can be made ahead of time and you do not need much preparation before serving it. Everything one could ask for during the long, lazy summer days.
Happy cooking and bon appetit!!
I have not cooked anything worth of note for a long time and I miss it dearly. But I still have some recipes to share with you.
One of them is a Summer favorite among Southern Portuguese, Spanish, and Mexicans - gazpacho. Gazpacho is a cold tomato soup flavored with cucumber, pepper, lime and cilantro. The recipes may vary slightly according to location and creativity of the cook, but the main ingredients are the same. The following recipe is my interpretation of gazpacho and serves 4 people.
You are going to need:
2 lbs of ripe tomatoes (any type you like)
1 cucumber
1 pepper (green, red or yellow. I use green for some color).
1 shallot
1 clove of garlic
Juice of half a lime
1/4 cup of olive oil
Salt and pepper
Chopped cilantro (optional)
Start by peeling and deseeding the tomatoes and the cucumber. Cut them into small cubes and place them, all together, inside a serving bowl. Deseed the pepper, cut it the same way as the other vegetables and add it to the bowl; finely chop the shallot and the garlic and add it to the veggies. Squeeze the lime juice into the mixture and toss well.
Take 2/3 of the vegetables and put them into a blender. Add half of the olive oil and blend everything. If the mixture is too thick for your taste, add a little bit of cold water and blend again to homogenize the texture.
Add the blended soup to the chopped vegetables; add the remaining olive oil, and season with salt and pepper to taste. If not serving at the time, cover it with plastic wrap and refrigerate. It can stand fresh up to 24 hours in the fridge. In fact, it is convenient that the soup rests a bit in the fridge before serving to allow all the flavors to develop.
Serve garnished with chopped cilantro and croutons.
This is the perfect dish for those almost unbearably hot days when everything one thinks of at meal time provokes a sensation of disgust. This soup is nutritious, fresh, and delicious. It can make a great appetizer for a three course menu meal, as well. If that was not enough, it can be made ahead of time and you do not need much preparation before serving it. Everything one could ask for during the long, lazy summer days.
Happy cooking and bon appetit!!
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