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.


In the Kitchen

In the Kitchen: Gazpacho 1,2,3

gazpacho recipe post

We are nearing the end of the summer and the heat in Brooklyn has been sweltering. Something like stepping into a walk-in oven, if such a thing existed.  The last thing I want to do is turn my oven on to make a meal.  Cold soups are a cooling, refreshing meal. Simple to make and with vegetables at their ripest what better time to make some gazpacho.

I try to use up what I have from my CSA (community supported agriculture) and try not to buy anything new so sometimes I do skip an ingredient.  Below is the gazpacho recipe I found last year on Food52.  

  • 4 good-sized heirloom tomatoes, cored and cut into large chunks
  • 1 yellow bell pepper, cored, seeded and cut into large chunks
  • 1 orange bell pepper, cored, seeded and cut into large chunks
  • 1 large red onion, peeled and cut into large chunks
  • 1 English cucumber, seeded and cut into large chunks
  • 4 cloves of garlic, peeled
  • 1/2 cup fresh dill
  • one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie"
  • 1/4cup best quality olive oil
  • 1/4 cup apple cider vinegar
  • Juice of one Meyer lemon (or any lemon)
Gazpacho 1-2.jpg

The ingredients I did not use are the 46 ounces of vegetable juice,  I replaced red onion with white onion and 2 small scallions and also added some small heirloom tomatoes from my garden. Also replaced the yellow pepper with a green pepper.  Ingredients I added because I've been seeing Gazpacho recipes this past season with watermelon so I added a few cubes.  

I really liked it, my father who tried it, didn't think it had enough oomph as he said.  He likes spice. So I added 3 pickled jalapeño slices that he had in the refrigerator and half a large sweet pepper.  We will see if that makes a difference. 

Check back soon, with Gazpacho #2.