I kind of overindulged yesterday so today I wanted something nice and light. The other day I got an email from The Kitchn with a simple recipe for gazpacho. It looked especially good because it didn't call for bell peppers. I don't know why, I have just never liked the things. I picked up some tomatoes at the farmer's market that didn't look so pretty, but they tasted great. This was such a great light meal. The cumin added a little spice and the lemon brightened it up while the balsamic added a slight sweetness.
Gazapacho
(Adapted from The Kitchn)
4 ripe roma tomatoes, chopped
1 1/2 cups stale bread, torn into pieces
2 tablespoons organic, extra-virgin olive oil
1 1/2 cups organic, free-range chicken broth
1 tablespoon lemon juice
1/2 red onion, finely chopped. Reserve some for garnish
2 Japanese cucumbers, peeled and chopped. Reserve a few slices for garnish
1 1/2 tablespoon fresh cilantro. Reserve some for garnish
1 tablespoon balsamic vinegar
2 small cloves of garlic, minced
1/4 teaspoon cumin
2 slices center cut bacon, crispy and chopped (optional)
Kosher salt and freshly ground pepper to taste
Combine all the ingredients in a large, non-reactive bowl. Puree in a blender and pour back into the bowl. Cover the bowl and chill for 2 hours or overnight. Check the seasonings before serving. Garnish with cucumber, red onion, cilantro, and bacon.
4 comments:
With the heatwave we've been experiencing, this gazpacho would be soooo refreshing to have! And of course I would want the bacon! YUM!
Love your gazpacho Esi. So delicious looking!
Simply my favourite summertime food - you made it on my birthday too!
I dont really like tomatoes with the peppers in soup either. I like the idea for your recipe here. I will give it a go once the tomatoes start rolling in.
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