Thursday, June 25, 2009
Phew is it hot out there! I know that I shouldn't be complaining considering where we are situated in the world, but I was extremely thankful that this week's BB recipe picked by Meryl was Ina's crisp and cool Gazpacho.
Yesterday afternoon Ian and I walked around the area, him in surfer shorts, and me in another summer dress. All the yards right now have these stunningly bright and brilliant flowers in the most vivid pinks, blues, purples, whites, and yellows. Although the flowers were beautiful, our reason for being out there was more than just flower gazing. Ian was teaching me (yes me!) how to use his old Nikon D40. Most people don't know this about me but even though I have been through four years of a BFA in Painting and Drawing, I can't take a good picture to save my life. So it was very nice of him to give me a short lesson and teach me the basics of his old "baby".
After my lesson and running a few errands I quickly whipped up this fast and incredible gazpacho so that everyone could cool down. It was so flavourful and refreshing, especially served beside a rustic style roast beef sandwich. Of course I made a couple changes such as lowering the olive oil to a tablespoon, adding Mexican hot sauce to spice it up a bit, incorporating a couple of squeezes from some key limes, switching the onion for a milder tasting leek, and changing up the white wine vinegar for some pure Quebec Apple cider vinegar.
If you are looking for a quick dinner to cool you down this summer, look no further, you won't be disappointed. Plus you won't have to eat your vegetables for a week!
this is my version of Ina's Gazpacho
3/4ths of an English cucumber
2 red bell peppers, cored and seeded
4 Italian tomatoes
2 garlic cloves, minced
3 cups Motts Garden Cocktail Tomato juice
1/4 cup Apple cider vinegar
1 tbsp. cup good olive oil
1/2 tbsp. kosher salt
1 tsp. freshly ground black pepper
1-1/2 tbsp. lime juice
2 tbsp hot sauce, or Franks Red Hot
Roughly chop the cucumbers, bell peppers, tomatoes, and leeks into 1-inch cubes. Put each vegetable separately into a food processor or blender fitted with a steel blade and pulse until it is coarsely chopped. Do not over process! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, hot sauce, lime, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavours develop.