Gazpacho

I love Gazpacho and it is another great way to use fresh veggies from the produce stand.  It is easy to make and wonderful to have in the fridge – good for lunch and dinner.  As I chop the veggies, I rough chop some and puree in the blender and finely chop some and put aside to stir in so the soup has some crunch.  You can puree it all if you prefer.  If you want to dress it up and make it a little more filling, you can top each serving with a few chilled steamed shrimp or some crabmeat.

Gazpacho

  • 4 cups tomato juice
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, chopped
  • 2 cucumbers, peeled, seeded and chooopped
  • 2 scallions, chpped
  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 TB white wine vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1 tsp cumin
  • 1/4 parsley, chopped
  • 3 TB olive oil
  • 2 large tomatoes, cored and chopped
  • salt and pepper to taste
Combine ingredients in a blender and process to your liking.  Refrigerate.  Serve.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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