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Monday, June 6, 2011


  • Gazpacho. It seemed appropriate provided the situation: Hot Weather and my Injured mouth. I do Love Gazpacho, though. Spices, tomatoes, and Spain- ahhHHhh. Had plenty-o-servings of Gazpacho while traveling through Spain in '05. So, I think it is about time that I made my own. Making Gazpacho is fun, however slightly laborious considering all of the vege chopping. ...And so it began, Maliya and I hopped on our bikes and rode to Fresh and Easy to pick up a slew of veges. I chopped (....and Chopped), she stirred. =)  

  • 5 small ripe tomatoes
  • 1 Bullion Cube
  • 2 large cucumber, chopped
  • 2 green bell pepper, chopped
  • 1 chopped onion
  • 2 cloves crushed garlic
  • 1 small can chopped black olives
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon tomato paste
  • 2 1/2 cups broth
  • 2 green onions, thinly sliced
  • 2 hard-boiled eggs, chopped (after research, i learned that a lot of gazpacho recipes top with hard boiled eggs... sure, why not)

  • Directions:
  1. Cut a cross in the base of each tomato. Boil Water- add a builon cube to season. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.
  2. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, green onions, garlic, olives, onion, vinegar, chicken stock, oil and tomato paste, and season to taste. 
  3. Blend for about minute or until smooth. Cover and refrigerate for 2 to 3 hours.
  4.  Upon serving, mix in additional chopped veges: chopped onion, green pepper, scallions, cucumber, boiled egg. Serve chilled. 

Serve with Croutons on top:
Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread. Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.
Chopping Cucumber:
There are serveral of ways to do this- depending on your preference. Some people peel the skin and slice lengthwise, remove the inards- and then chop. I just sliced and chopped up with everything on/in. 
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1 comment:

  1. Hmm I remember making Gaspacho once in Ms Tibbs Spanish class.. yum! But it's rainy here right now, so it's just making me colder.