Sunday, February 21, 2010


gazpacho, originally uploaded by Kim De.

Have you ever tried gazpacho? It is a chilled tomato based soup with Spanish roots. If done correctly, it is amazing, refreshing and healthy. If done incorrectly....well like anything you wont want to keep putting it in your mouth.

I was spoiled a few years ago when I spent some time in Florida with a friend. We had a gazpacho that tasted of fresh vegetables, fruity olive oil, and I swear you could taste the sun.

Well maybe that part was because we were in Florida.

The recipes I had been trying call for tomato or V-8 juice. That is the problem. Neither taste like the sun! Once I moved away from those recipes, finding this one was a snap!

This was our Valentine's meal starter and the fabulous start to our tapas night. Fresh, fruity and a touch of heat, we may have transported to Florida (or better yet, Spain!)

This was good! I am in the market for more. If you have an authentic recipe from sunny Spain, I'd love to see it!

Spanish Gazpacho (

2 lb ripe field grown tomatoes
2 cloves garlic
2 shallots, chopped
1 tsp chopped cilantro
2 limes, juiced
2 Tbs EV olive oil
1 medium cucumber, peeled and seeded
1 green pepper, chopped
1 red bell pepper
1 Tbs red wine vinegar
1/2 tsp chilli flakes
2 tsp Worcestershire sauce
1 cup ice water
salt and pepper to taste.

Core the tomatoes and dip them in boiling water for 1 minute to blanch them, then transfer them in iced water, so the skin can be removed easily. Dice the tomatoes and put them in a food processor.

Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup. Serve the Gazpacho soup with fresh garlic-herb croutons on top.

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