Why am I dumb? Fresh farm (and free) tomatoes at my taking any time and I’ve never done a gazpacho? Is this just a non-Nebraska thing? I’ve never seen it here, nor have I seen it on a menu for that matter. I found a pretty good basic recipe in the paper this week, and decide to do some digging around and make my own version. If you have a couple of lbs of tomatoes lying around, 10 minutes, and a blender…pretty sure you can make gazpacho. No joke. This is just stupid simple, not to mention…just a breath taking dish to look at.
Have problems lighting your kitchen on fire, burning all your dishes, no idea how or what spices to use in a dish,or can only make things out of can/box??? Have dying to try something legit to impress your friends and no skills??….HERE IT IS! I have no idea why I’ve been holding out on this for so long. I’m sure the fact that ‘Cakes’ doesn’t like tomatoes (but loves tomato soup….??) has something to do with it. I try to pick the evenings when he’s busy to play with things I know he doesn’t like so this was obviously one of those.
This is a great dish for a starter or even just a light summer afternoon dish. Best thing about this is how NOT-complicated it is. You can make this list of ingredients as long or as short as you want. You just have to taste as you go and let your palette guide you. Just a few minutes to blend it all together, and a couple of hours in the fridge, and you have the classic, Spanish dish.
Tip: So…make it and it just wasn’t something you loved? Add more avocado and serve with tortilla chips or my new favorite multi-grain crackers from Special K! Set on the coffee table while your watching the football season get kicked off…they’ll disappear…promise.
Summer Red Gazpacho
- 2 pounds vine-ripened tomatoes, peeled, seeded and chopped
- 1/2 cucumber, peeled, seeded and chopped
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 small garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 tbsp parsley
- 1/3 cup almonds
- Couple splashes of balsamic vinegar
- Couple splashes of red wine vinegar
- Salt/Pepper to taste
Put it all in the blender, and let it go! Make sure to taste as you go to figure what you need to add. Top it off with chopped cilantro and a slice of avocado. Let chill in the fridge at least a couple of hours, you want it cold.
Side Note: Do your taste buds a favor…pair this with a bold red wine.