For the longest time I have been crafting blog entries in my head while daydreaming, riding my bicycle, or throwing together a quick meal. I’m finally putting
pen to paper type to press and giving this blogosphere a whirl. Please follow along as I document my favorite recipes, travels, adventures and good reads!
Before I share anymore of the motivation behind this blog, how about some fuel to keep you entertained? From the title of this blog, you might be able to guess that I am a savory (salty!) over sweet kind of gal. I also like some spice and the recipe I am about to share combines the two brilliantly. I do realize that it is now September 1st and cold soup recipes are likely being put away along with beach chairs for the fall and winter to come. This recipe for my tasty and simple gazpacho deserves a shout out before the season comes to a close. I have probably made a dozen full batches this summer and each one seems to disappear before I know it. The recipe features a wonderful fire-roasted salsa from Stonewall Kitchen that I absolutely adore. I have used regular old store-bought salsa as well, which is tasty, but doesn’t have the same wow factor. This is as complicated as it gets: diced cucumber – red and yellow peppers – minced fresh herbs & garlic.
Bonus? You can make this gazpacho all in one bowl using an immersion blender (one of my favorite inexpensive kitchen tools).
What you’ll need:
1 European cucumber, peeled and diced (~1.5 cups)
1 Red Pepper, seeded and diced
1 Yellow Pepper, seeded and diced
1 T. minced garlic (I like the kind from the jar in oil for this recipe since raw garlic has a bit too much of a bite for me)
1 Jar of Stonewall Kitchen Fire Roasted Salsa (substitute 16 oz. of your favorite flavorful salsa)
2 c. V8 Spicy Low-Sodium Vegetable juice (you can use tomato as well – I like this for the spice!)
3 T. EVOO (extra virgin olive oil, why of course)
1 T. good quality balsamic vinegar (I prefer this stuff)
1/3 c. gluten free seasoned breadcrumbs (such as Gillian’s) – or regular garlic croutons if gluten is not a problem for you
1 t. salt + freshly cracked pepper
1 t. cumin seeds
1/3 – 1/2 c. chopped fresh herbs (basil, flat leaf or curly parsley, oregano or cilantro – whatever you have on hand and your heart so desires)
Simply combine all of the ingredients in a large bowl and puree with your handy immersion blender. If you don’t have this tool, pulse it in batches in your food processor or blender. It will come out wonderfully either way. Top with diced avocado and snipped chives or other fresh herbs.