If you enjoy cooking the odds are you have your own favorite gazpacho recipe.
Since it is that time of year when the veggies are bountiful, Chef Bill Sr. would like to share with you his.
The tomatoes, cucumber and pepper are straight from the garden. The bread is from the supermarket. The spices are from Asia or a place just like it.
4 tomatoes
1 large cucumber (or half a very, very, large cumber in this case), chopped and peeled.
1 cup chopped Vidalia onion
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 healthy sprinkling of garlic powder
1 tsp ground cummin
1 tsp paprika
1 cup water
5 slices of bread (supermarket white is fine) diced with crust removed.
Mix the ingredients in bowl with your hands then put them in a Cuisinart or blender. Depending on the size of your mixing machine you might want to blend one-half at a time.
Chef Bill says that if you have any fresh garden basil consider added that during the blending.
Lisa: “Wait Dad! Good news, everyone! You don’t have to eat meat! I’ve got enough gazpacho for everyone.”
[Crowd murmurs]
Lisa: “It’s tomato soup, served ice cold!”
[Crowd laughs out loud as Lisa growls and stomps off]
Barney Gumble: “Go back to Russia! “
Wait for the next recipe. It comes from a wonderful, MAAAGICAL animal.
Nice catch on the reference, Bill! If there were a like button, I’d click it.