It’s been a hot few weeks. The kind where all meals have to be barbecued because there’s no way I’m turning on the stove or oven inside. I was prepared this year and had plenty of “cold” recipes on hand, but one of my favourite cold recipes by far is gazpacho.
I was reminded I hadn’t made it this summer yet, when I saw one of my former coworkers, Ellen, making it on a breakfast show. Then my dad brought me over a handful of green peppers and tomatoes so there was no question gazpacho was in my near future.
I made it tonight following the recipe I shared last summer as a guide. I made a few modifications to the recipe:
– since I had so many fresh tomatoes on hand, I omitted the tomato juice and replaced it with an extra tomato and 2 cups of water instead
– I used only green peppers since I had so many on hand
– I like my gazpacho chunky so I added some crushed up home made croutons before I blended it up
– I had fresh cilantro on hand so I added a handful (plus a teaspoon of cumin too)
There’s just something about gazpacho that makes my summer feel complete. I will throughly enjoy it for lunch and supper tomorrow while keeping my cool.
What do you add to your gazpacho?