My husband woke up, looked at me in from his side of the bed and declared this the “Week of Gazpacho”. And so, it is. I got a handy little device called Vegetable Chop and Measure at Williams-Sonoma a couple of years ago. Without it the Week of Gazpacho wouldn’t have been possible because I would have gotten exasperated with all of the chopping by batch #2. Also, the colors in the photo are a bit of an homage to Pedro Almodóvar’s wonderful film, Women on the Verge of a Nervous Breakdown (1988), which was the inspiration for me making gazpacho for the very first time, years ago.
Jackie's Famous, and Previously Secret, Recipe for Gazpacho
One 16 oz. bottle of vegetable Juice. I like The R.W. Knudsen Family brand’s Very Veggie - Spicy or Spicy V8 in a pinch
One 14.5 oz. can can of organic tomatoes diced small
1 large english cucumber, diced.
1 yellow, red or green bell peppers, diced.
1 small sweet onion, diced
1 serrano chili, diced super small
3T Organic unfiltered apple cider vinegar (for health!) I like Bragg's because the tincture like packaging leads me to believe that it has magic powers.
1T Good olive oil
Juice of one lemon
1 T. Sriracha hot sauce or to taste
1 T. Frank's hot Sauce or to taste.
Salt & Pepper to taste
– To make this a meal add 1/2 cup of small cooked shrimp per person.
Mix everything together in a big bowl, serve, enjoy!
For a lower carb version of this dish, replace the pasta with an additional cup of chopped broccoli. Serves 4 Ingredients For the “Copycat” Condensed Cream of Chicken Soup 3 tablespoons butter ¼ cup flour […]