It is nearing the end of our grocery week, which means there is more produce than meals left…or is there? In any case, my family wouldn’t be thrilled if I made them another tomato, onion, and cucumber salad.
So for lunch today, I whipped up a favorite of mine, Gazpacho. All ingredients are approximate. You may need to fiddle a bit for your favorite version. In any case, it is quick, nutritious, and yummy.
1 large beefsteak or two plum tomatoes
1/4 cup balsamic, red wine or whatever vinegar you have on hand
a generous spoon chopped garlic
1 1/2 cups low sodium tomato juice (In the midst of summer you can skip this and add a few more tomatoes)
2 green onions
1/2 green pepper, seeded
a couple of drops to a tsp or two of tabasco (or in my case Rooster Sauce)
Core the tomato. Peel the cucumber. Chunk the veggies. Throw everything in the blender and give it a whirl until it is the consistency you desire. I like mine a bit smooth.
Some people add olive oil and I do add 1/4 cup or so and it does add a richer taste…but I skipped it today. Chill (or don’t if you are in a hurry.) Since I don’t blanch and peel the tomatoes, it will separate in the fridge, but stirring will return it to a proper soup.