In the Kitchen

In the Kitchen: Gazpacho 1,2,3 - #2

Gazpacho recipe #2.  This is the second recipe I found on Food52 and it's definitely a bit more garlicky than the first. This time I tried to follow the recipe as close as possible.  One exception, I thought I had fresh dill in the garden but didn't so needed to replace that with dry dill.  And once again trying to use up the veggies in the fridge, I added a green pepper. Let me know what you think if you try this one.

Rainbow Gazpacho. I do love the name and it truly looks like a rainbow when you start to mix the ingredients together. To get the recipe click here. A couple little notes while I was making this are below each picture.  

recipe calls for 4 cloves. I used 3 large ones, this was plenty for my taste buds.

the recipe did not mention taking the skins of the cucumbers off so I peeled some of the cucumber and scooped out the seeds with a spoon, sometimes by hand.

I cored and cut the tomatoes into chunks.

Something I added that was not in the recipe were croutons.  I broiled 2 small hearty rolls, one was wheat and the other a kalamata olive roll.  Both from my local Whole Foods.  I ripped these up into bite size pieces, drizzled olive oil and a little bit of grated parmesan.  These are great to also bag up for future use.  In each serving of soup I added about 4 to 5 bits.  Love the texture this adds.  Enjoy!

If you try this recipe please let me know what you think.