Thursday, June 25, 2009

Barefoot Bloggers: Gazpacho

As I said in my last post Gazpacho is not something my wife would go for. She is not a tomato person and she doesn't like peppers at all. I did kind of want to try this though and not just skip the recipe. I decided to make it on father's day when we had other people over that could try it.
The recipe was very easy - you just throw everything in the food processor (one at a time) and give it a few pulses.
I should have thought about it a little because the recipe makes a lot - a least if you are not serving it as a main course. I wasn't really making it one of my main dishes on father's day since I knew a lot of people would not like it. I just figured I would let those that wanted to try it have it as a little appetizer. Well I totally forgot about it. While I was cleaning things off the table I noticed the bowl in the fridge so it was a little bit of an after thought. I tried it along with my Mom and my sister. I don't think anyone really loved it. I thought it was OK but it wasn't anything that I would just gobble up because it was sooo good. My sister thought it would have been better as a dip than as a soup. I think I agree with that - add a few hot peppers and it would be a good salsa.
I did still have a lot left over and my wife thought it might go over at her work. Well apparently it did. Everyone finished it off and we even got a few requests for the recipe. I guess she got the dip comment there as well. It won't go on my list to make in the future but I am glad other people liked it.
Thanks to Meryl from My Bit of Earth for this months recipe. I will be watching to see what she thinks of the recipe.

Serves 4 to 6

  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


Penny said...

Glad you made it even though it was not your favorite. I added shrimp to mine and made a great bread to round out the meal.

Meryl said...

It was a little salsa-ish, but (after seeing the idea on a few blogs) I'm thinking of putting it in shot glasses and serving it as an appetizer the next time we have people over.

Eva said...

Taking it to work is a great idea. I usually only bring baked goods to work so I didn't bring this in. Probably should have though.

Pramod said...

I would probably go well on a really hot day while grilling.