So I’ve been promising to put up some new recipes and things, so here’s one! A few weeks ago I put gazpacho on my menu plan, and I actually made it! Surprise! So now I’m going to post the recipe. But first, a picture:
To be honest, I didn’t really know what gazpacho was before I made it, so I wasn’t sure what to expect. And, frankly, the result was a little weird. Tasty, but weird. I also find that chilled soup is a little strange to me, so that probably had something to do with it. Anyways, here’s the recipe:
- 1 slice day-old bread, in chunks
- 1 1/4 cups chilled water
- 14 oz can of diced tomatoes
- Half a cucumber, seeded and diced
- Half of a red bell pepper, diced
- 1 serrano chili
- 2 garlic cloves
- 1 tbsp extra virgin olive oil
- Splash of orange juice
- Chili powder
- Fresh-ground salt and black pepper
- Pour 1/3 of a cup of the water over the bread and let soak for five minutes or so
- Put the bread, tomatoes, bell pepper, cucumber, chili, garlic, oil, juice, and chili powder in a food processor and blend until combined but chunky.
- Chill for several hours to let the flavors combine.
This was supposed to go with croutons and an avocado salsa, but our avocados were rotten, so instead I chopped up a shallot and the rest of the cucumber and served that over the top with the croutons. I have to say, when the recipe told me to leave the soup “a little chunky” I was skeptical, but the flavor was really good, and the texture didn’t really bother me either!