crusty bread

Gazpacho Night...

In Madrid over the past couple of summers when I was studying for my M.A., my "seΓ±ora" (aka Spanish mommy) would whip up gazpacho, keep it in the fridge and serve it cool with sliced cheese, crusty bread and fresh fruit. Β In an effort to cure my Spain sickness (similar to homesickness), I prepared it tonight and cannot wait to enjoy a cool soup on a humid warm evening in Maryland. My version of the recipe: (its very fool proof and forgiving, so adapt as needed) (Note: Place all ingredients in the blender / food processsor)

3-4 baby seedless cucumbers (or regular cucumbers with the big seeds removed)

1 small-medium chopped onion

two medium ripe tomatoes (seeded)

splash of sherry vinegar or red wine vinegar

2 cloves of chopped garlic (less if you aren't a "garlic person")

splash of olive oil (more if you are obsessed like me)

optional: 1 green pepper (I don't looooove green peppers, so I omit them)

salt and pepper to taste

Blend. Β Chill in fridge as long as possible. Β Serve with crusty bread chunks (or crackers or with fresh parsley to garnish or a dollop of greek yogurt for a creamy finish!)