It is interesting how we develop opinions about things both good and bad. Gazpacho has never been on my list of favorites and the only reason I can think of is 12th grade gourmet cooking class. That was the year that the Home Ec department (OK.. so I was in High School when it was still called Home Ec!) ran a cooking competition. I love a good competition especially one where I think I have a good chance to win. For this entry I created this amazing layered meringue baked to perfection and layered with lime curd and lemon curd and finished off in the middle with a mix of berries and scented cream. It was stunning if I do say so myself.
It came in second. Ron won with his Gazpacho! I have had an aversion to Gazpacho ever since.
So here, years later I am playing with Gazpacho and… newsflash.. absolutely love it. Cold, crisp and refreshing it is the perfect lunch soup or starter to a great meal. Use the freshest ripest tomatoes you can find, perfect for the plenty of summer just around the corner. I have paired it here with a tail on shrimp soaked in lime and cilantro.
1 large cucumber, peeled and diced
6 large tomatoes peeled and diced
1 large red or yellow bell pepper, seeded and diced
3 stalks celery chopped
1 large sweet onion finely chopped
2 cloves garlic, diced
1/2 cup cider vinegar
3 cups vegetable juice like V8
1/2 cup parsley, finely chopped
1/4 cup cilantro, fresh, chopped
1/4 cup lime juice
2 teaspoons Tabasco sauce
In a large pot boil 2 quarts of water. Place the tomatoes into the water one at a time removing them as soon as the skin has popped (less than a min)
Bed and Breakfast Foodie