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Spicy Gazpacho

9 Aug

I had mentioned in my weekly Geauga Family Farms CSA update that I was thinking about making a gazpacho.  And, as luck may have it, later that day as I was lazing around recovering from a steamy-hot walk in the woods with Roo Bear (who is pictured re-energizing after the jump), Giada came on Food Network and described a spicy gazpacho recipe that caught my attention.  I loosely adapted the recipe to create the gorgeous pink, tomato-ey, spicy, hearty and delicious soup you see pictured above.  This is the perfect dish to make when it’s hot out – spend five minutes chopping and another couple of minutes blitzing in a blender or food processor and, presto!, you have a healthy, filling, easily-adaptable, and tantalizing meal on your hands.  Cool as a cucumber and spicy as a jalapeño, this soup is immensely satisfying to the palate.

Spicy Gazpacho

Adapted from Giada de Laurentiis

1 large ripe tomato, chopped

1 medium cucumber, peeled and chopped

1 jalapeño, most of seeds and ribs removed, chopped

1/2 small yellow onion, peeled and chopped

2 cloves garlic, smashed and peeled

2 tbs. apple cider vinegar

Kosher salt and freshly cracked black pepper

1 tbs. plain Greek yogurt, for serving

Combine all ingredients in a blender or food processor and process until mostly smooth or desired consistency.  Transfer to a bowl.  Place in refrigerator and let chill for about 2 hours.  Serve with plain Greek yogurt, if desired.

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