Well, maybe there are some other things...like lazy days by the pool, or barbeque's, or no school, or....
But a big bowl of gazpacho combined with those things? SUMMER. Like I mentioned yesterday, I started making gazpacho at the Tea Room approximately 8 years ago (which seems like an incredibly long time ago considering I'm only 21...) and guess what? I hated it. I was such a picky eater back then. Fortunately however, I slipped out of that nasty little phase and now I will eat anything and everything. Anyways, it took a few years to warm up to this whole gazpacho thing but now? I love it.
adapted from The Pioneer Woman
Makes: 8-10 servings Prep Time: 15 minutes Cook Time: None! Total Time: 15 minutes + 1 hour chill time
2 cloves garlic, minced
1 large zucchini, diced
1 large cucumber, diced
2 stalks celery, diced
1 red onion, diced
5-6 roma tomatoes, diced
dash of salt
dash of pepper
32 ounces tomato juice
1/4 cup olive oil
1/8 cup vinegar -- I used apple cider vinegar but any will do!
2 teaspoons sugar
6 dashes tabasco
optional seasonings: garlic powder, dill, 21 seasoning salute (from trader joes)
optional toppings: cilantro, avocado, sour cream
Gather your ingredients.
Chop up all of your veggies.
In a food processor combine half the zucchini, half the tomatoes, half the celery, half the onion, half the cucumber, half the tomato juice, olive oil, vinegar, a dash of salt and pepper, sugar, minced garlic, and tabasco.
Pulse until all the ingredients are well blended.
Pour the mixture into a large bowl and add the rest of the veggies and tomato juice.
Stir it all together and check the seasonings. This is where I added some of the optional seasonings listed above. Garlic powder, dill, and 21 seasoning salute. Add whatever your taste buds will like!
Chill for at least an hour before serving.
I also threw some pita on the panini press with a bit of olive oil and poured myself a glass of cucumber mint water to go with the gazpacho. YUM.
Time to eat!
You can do it like this or....