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gazpacho, another way

In technique on July 26, 2012 at 12:59 pm

i have made gazpacho here at icf before, but this time i wanted to try something a little different.

i had a delicious, super-smooth, tangy, vinegary gazpacho while visiting new york city, so that’s what i was going for. if you like your gazpacho chunky, check out this recipe.

first, some stale bread, torn into pieces (it came out of the depths of my freezer. i think from christmas.)

then soak it in v8, or the whole woods equivalent, while you’re cutting up the rest of your veggies.

i like to add fresh tomatoes, onions, green pepper, usually cucumber (but here a zucchini because that’s what i had around), and some garlic.

(i don’t even want to mention that you could add celery if you wanted, too. because then we couldn’t be friends. or at least i’ll never come over for gazpacho.)

in the old version, i blended half the veggies and chopped the other half. here, i blended it all with an immersion blender. you could use a blender or food processor, too.

and added some champagne vinegar, salt, pepper, and olive oil.

WOW. it’s so good. so refreshing. so healthy.

serve with some chopped green onions and a drizzle of olive oil on top.

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