Gazpacho

Sayer took the Greyhound to Boston this weekend to participate in her friend’s final days of celibacy celebration (aka Bachelorette party). Back in New York I decided to celebrate my own freedom by doing what any husband with the house to himself on a Saturday night would do…that’s right, I made gazpacho. When served in its puréed form, this chilled soup of Andalusian origin can be adequately described as a salsa smoothie (hence my love for it). The particular recipe I followed was taken from the original Moosewood Cookbook. A few years ago we lived just up the street from Moosewood in Ithaca, New York. If you ever pass through Ithaca, be sure to check out the restaurant. From what I remember, they don’t take reservations and the menu changes everyday. Below is a picture of all the ingredients that went into the gazpacho.

DSC_0016

Tomato juice, onion, tomatoes, green bell pepper, honey, garlic, cucumber, scallions, lemon and lime juice, red wine vinegar, basil, cumin, parsley, Tapatio sauce, olive oil, salt, and black pepper. Although I did not add it, stale bread is traditionally mixed into the soup as well. The best part about this recipe is that all the ingredients can be put into a food processor or blender to be puréed. Then it goes into the fridge to chill for a few hours. The final product:

DSC_0124(posted by James)

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