We picked up our CSA box yesterday; it was full of an assortment of vegetables and fruit and even a very tasty watermelon. The weekly newsletter included two recipes for gazpacho. I’ve never made gazpacho before, but it seemed like a great way to use several different vegetables at once.
The Watermelon Gazpacho had a lot more ingredients so I decided to try the Gazpacho Soup.
3 large tomatoes
1/3 bunch of cilantro
1 small hot pepper
1/4 sweet onion
Juice from 1 lime
Either chop and mix all ingredients or pulse in a food processor until desired chunkiness is achieved. Pour into a bowl and garnish with a few cilantro leaves.
Seems easy enough right? Well, I have an abundance of everything but cilantro. I really need to buy a cilantro plant. It seems that so often this summer I have wanted to try out a recipe or make salsa and then I realize that I don’t have cilantro.
I decided to go through with the recipe, but omit the cilantro and change up the ingredients. Here’s what I came up with:
My Make-shift Gazpacho:
3 medium ripe tomatoes from my dad’s garden
1/2 large cucumber
1/2 large red onion
Juice from a lime or lemon
2 roasted green peppers or 1 raw hot pepper (we had a bunch of green peppers so I decided to roast them all)
1 tsp garlic powder
a pinch of paprika
a pinch of salt
I chopped everything into small pieces and mixed it all up. The peppers added just the right amount of spice. I only added a half of a cucumber because I’m not a huge fan. The half of the cucumber was the perfect amount for me – it was still refreshing without being over powering. I’m sure you could make gazpacho with anything you had on hand. The watermelon gazpacho had garlic, orange juice, bell pepper, and fresh herbs. If you mix the ingredients with a food processor and add more liquid it would make a lovely gazpacho soup as well.
Anyone have their favorite gazpacho recipe?
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