Good Eats in the Heat

It’s August, clearly hot in most areas of North America, and with the heat comes the occasional aversion for the kitchen  Even the most enthusiastic foodie like myself can’t imagination turning on the oven even in an air-conditioned setting.

Here’s a quick, no-heat option for a Spanish favorite – Gazpacho.  This is a cold tomato soup, which sounds a slightly unattractive for those unfamiliar, but unless you don’t like tomatoes, this is a delicious, refreshing dish that could be an appetizer or a light meal with some shrimp and a good crusty bread. Here’s a recipe from one of my fav sites, Allrecipes.com:
Southern Spain-Style Gazpacho
recipe image
Rated: rating
Submitted By: MUGAL
Prep Time: 20 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
“This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.”
INGREDIENTS:
3/4 green bell pepper, seeded
1/2 cucumber, peeled and sliced
2 cloves garlic, chopped
1/2 cup olive oil
2 day-old crusty bread rolls, cut into thick
slices
6 tomatoes, peeled and quartered
1/2 tablespoon kosher salt
1 pinch cayenne pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon olive oil
DIRECTIONS:
1. Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
As I stated before, I am a foodie. I’m suggesting recipes that I’ve not only tried, I’ve pretty much owned them. (patting self on the back) There are a lot of gazpacho recipes out there, but this one is the closest I’ve come to the gazpacho I tasted and fell in love with in Spain. I have just a couple of suggestions:
  • Try red wine vinegar instead of balsamic. This is up to you, but I like the taste of the red wine vinegar.
  • Use a really good spanish extra-virgin olive oil. You’d be surprised how the oil contributes to the taste.
Enjoy!

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