Stumble It!
The first time I tasted Gazpacho I was in Malibu, at a chic little eatery above the beach...I really wanted to order a Reuben or a burger - I was starving - but while waiting to order I noticed EVERYONE seated around me was thin- painfully thin - they looked like anorexics on a field trip. I'm sure they were equally entertained by my presence as I was the largest person within the confines of the bistro and probably the entire county (but at least I could smile and frown and no one has ever accused me of looking like Joan Rivers!) I didn't DARE order a Reuben with fries - that would be like eating a cow in front of a vegetarian - too cruel - so when the waiter came to take my order I pointed to the nearest thin person and said, "I'll have what she's having." As it turned out, she was having Gazpacho.
Gazpacho is not just blended veggies - it's blended veggies with an attitude. Like V-8 Juice on steroids. And it's served cold. Which makes it the perfect meal on a hot July day. I like to have a bit of life in the veggies so I don't blend all of them - I save about a quarter of a cup to sprinkle on top. My friends, you must try this - forget about what you've heard about cold vegetable soup...think of this as an escape - an escape to the beaches of Malibu where frownless beautiful people dine outdoors wearing size 2 Dolce and Gabana's, taken in at the seams, while slurping Gazpacho and speaking with fake "international" accents, ala Madonna...Malibu Soup, it's what's for dinner.
Gazpacho - or Malibu Soup - Adpated from Martha Stewart.com
1 clove garlic, minced
1 stalk celery, chopped
3 green onions
2 large tomatoes, quartered
1 jar (12 oz.) roasted red peppers, drained
1 large cucumber, peeled and chopped (before chopping cut 8 thin slices and reserve for topping)
11 cup small pieces of white bread, torn from day-old bread)
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons salt
Freshly ground pepper to taste
Stir together in a medium bowl, bread, garlic, vinegar and 3/4 cup cold water. Set aside. In a food processor or a blender, process celery, onions, tomatoes, red peppers, cucumber (except for the slices) for just a few seconds, until all is finely "minced." Remove a quarter cup and set aside. Continue blending until mixture is pureed. Slowly add in oil and bread mixture while blender is going. Transfer to a large bowl and whisk in salt and pepper to taste. Cover and refrigerate until chilled, about 30 minutes. Divide gazpacho into 4 bowls. Garnish each bowl with some of the reserved finely-chopped veggies and two slices of cucumber. Serves 4.
"There is nothing like a dream to create the future." ~ Victor Hugo (Les Miserables)
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One year ago today: Potato Salad - Hold The Eggs
I'm not much of a Gazpacho fan, but this recipe really does look good, especially your photo, with the little cucumbers in there! I suppose everyone at the restaurant had the cucumbers instead of a hearty piece of nice homestyle, thick, chewy bread right? Cause bread is really not the food of thinnies such as you described!! :-) At least not outside of the soup!
Love the post Nan! You are always so fun to visit!!
Posted by: debbie | July 07, 2009 at 06:31 PM