Gazpacho

Gazpacho Header

Gazpacho

How many of you ladies have a husband what will not consider a meal, a meal if there isn’t some meat on his plate?  That when you order pizza it has to be the meat lovers or nothing.   He won’t even consider the veggie pizza.  How many times have you been making dinner as he has hovers around asking, “Is there any meat in it?”  I am sure I have many fellow sympathizers.  My man is a hard core carnivore, not only does there have to be meat in it but it has to be chunks of meat.  For example if  I am making something with sausage he protests if I cut the casing to break up the sausage, he wants it in slices. 

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Veggies

This past week the Carnivore was away on business and so I decided to go off on an all out veggie feast, no meat allowed.  Don’t get me wrong I love me a steak.  If fact I like my steak medium-rare, it helps keep of some of its natural “juices”, but once in awhile I just want some veggies.  Although I missed him terribly it was nice to be able to eat whatever I wanted. 
 
I decided that my first dish was going to be a gazpacho that I had seen on PW’s website a while back.  I had to make a few adjustments but not many.  I had always been curious of a gazpacho, which is a chilled soup.  The words chilled and soup never really seemed to go together for me, but if I was going to get to try it, now was the time.  When the Carnivore is away the Veggie eater will play……HA!  I know it really isn’t that funny but humor me for a moment, will ya!
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Veggies

I got all my veggies chopped up and into the food processor.  I had a little leakage problem because my food processor was filled to capacity, but it was fine, I wrapped it in a kitchen towel and continued forward.  As I was chopping my veggies I dropped a garlic clove on the floor.  Jake picked it up, chomped on it and quickly decided it wasn’t something he wanted.  When are these dogs going to learn? 
 
This comes together in a snap.  What takes time is allowing it to chill in the refrigerator, but you can easily prepare this in the morning and have a delicious chilled soup when you get home.  I followed PW’s suggestion, grilled up a few shrimp and toasted some bread.  I have to admit it was full of flavor and texture.  The bread is a great addition, helping you scoop up all the tasty goodness.   I give this one a thumbs up.
 
Stay tuned for a few more dishes chocked full of veggies.
Gazpacho Header

Gazpacho

Gazpacho  (adapted from Pioneer Woman)
  • 2 cloves garlic, minced
  • 1/2 large red onion, diced
  • 1/2 large cucumber, diced
  • 2 ripe tomatoes, diced
  • 1/2 zucchini, diced
  • 2 cups tomato juice
  • 1/4 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • 1 tablespoons sugar
  • Salt and Black Pepper to taste
  • 1 Jalapeno, Finely minced
  • Sliced avocado
  • Cilantro
  • 8 large shrimp
  • Dash of Cumin
  • Pinch of kosher salt

In the food processor, combine the minced garlic with red onion, cucumber, tomato, zucchini,  tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt. Pulse until all ingredients are blended well.

Pour into a large bowl, stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a 1 hour; soup need to chill to allow the flavors to marinate.

Remove the soup from the fridge and stir. Check seasonings one last time.

Season shrimp with cumin and salt, drizzle with a bit of olive oil.  Grill on grill skillet until pink.  Drizzle a thick slice of wheat bread with olive oil and grill on grill skillet.

Ladle soup into a bowl and garnish with remaining diced vegetables, a slice of fresh avocado and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slice of bread.

Comments

  1. babskitchen says

    I LOVE this recipe, Meseidy. I have found that it actually tastes best, to me anyway, at room temperature. I’ll have to make some again soon, before all the fresh veggies of summer are gone.

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