Wednesday, June 2, 2010


Here we have a gazpacho recipe, which is more or less really tasty tomato soup. I fudged the recipe a little, added stuff, and didn't put in things that I did not have.

1. 1/2 cup water
2. 1/4 cup extra virgin olive oil
3. 5 ripe tomatoes
4. 1 medium red pepper
5. 2 cloves of garlic
6. 4-5 dates
7. 1/4 cup lemon juice
8. Basil (optional)
9. Sea salt (optional)
Sprinkle with avocado, celery, and chopped pepper to taste. Serves 6.

I pretty much halved everything in the recipe. I also added some cayenne pepper and rosemary on top, and only added avocado pieces on top. The consistency is really smooth and watery, which is a nice change. I'm not sure it's supposed to be this thin, but it's fantastic. I'm going to drink it right from the bowl because using a spoon would take, well, months.

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