Oh sunshine! It's finally getting warm in Chicago! What does Springtime in the city mean to me? Eager home buyers, spring cleaning, getting back to the gym (I had my first personal training session this morning actually... yowza!), sport leagues, beer gardens & and restaurant patios, bleacher seats, art fairs, calling up California friends for a visit (warm weather natives never call their friends for a visit in the cold winter months because the perma-tan posse already lacks comprehension for how you could have left such a place of perfection in the first place, and the additional scrutiny and judgment would likely place you in the hopelessly crazed category. I prefer to label myself "hardcore," but I can see how they might consider us "crazy" after this past winter!).
So, having survived my sixth Chicago winter, the first sign of warm weather always activates my cravings for Gazpacho. Judging by the number of strange looks I receive when discussing, eating, or preparing said Gazpacho, I deduce that not many are accustomed to the delights of this cold, tomato-based veggie soup of Andalucian decent. Well, my friends, it is time to familiarize yourselves.
Traditionally, a mortar and pestle were used to pound the gazpacho ingredients. However, if these tools do not exist in your collection of culinary equipment, a food processor would be an acceptable – and presumably less messy – substitute. Enjoy your Gazpacho… and the nice weather!
So, having survived my sixth Chicago winter, the first sign of warm weather always activates my cravings for Gazpacho. Judging by the number of strange looks I receive when discussing, eating, or preparing said Gazpacho, I deduce that not many are accustomed to the delights of this cold, tomato-based veggie soup of Andalucian decent. Well, my friends, it is time to familiarize yourselves.
Traditionally, a mortar and pestle were used to pound the gazpacho ingredients. However, if these tools do not exist in your collection of culinary equipment, a food processor would be an acceptable – and presumably less messy – substitute. Enjoy your Gazpacho… and the nice weather!
Babs' Gazpacho Recipe
The first five veggies listed below should be diced in the Cuisinart to a size no bigger than what you would find in a chunky salsa. Process all veggies in Cuisinart separately.
- 1 large tomato, peeled and seeded (To remove peel, put tomato in boiling water for 1 minute and then ice cold water for 1 minute)
- ½ small onion
- ½ cucumber (peel skin off, slice lengthwise and remove seeds)
- ½ green pepper
- 1 large celery stalk
- 2 tsp finely chopped parsley
- 1 tsp finely chopped chives
- 1 small garlic clove
- 2 cups tomato vegetable juice (V8)
- 2-3 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp sugar
- ¼ tsp white pepper
- ½ tsp Worcestershire sauce
- ½ tsp Tabasco sauce
COMBINE all ingredients at the end in a large punch bowl. Cover and refrigerate until very cold!
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