gazpacho

generally, when i cook there are several constraints which make an edible final product somewhat of a triumph (that REALLY worked?).  they tend to be time, and ingredients– or rather a lack there of. i have wanted to try my hand at gazpacho for ages after discovering Take it Away’s own slammin’ 3 dollar deal, but i didn’t make it to the grocery store to plan it out in an organized manner. last night, with dinner guests  arriving in half an hour i made it/ i was a frazzled mess, but was still pleased with the end result.

easy summatime gazpacho

1 large cucumber, peeled and chopped

1 large green pepper (or red, yellow if you prefer those)

2 cloves garlic, finely chopped

1 1/2 cups tomato sauce watered down with equal amount water (i didn’t have tomato juice so i improvised with this!)

3 large heirloom tomatoes, or whatever is ripest. at this time of year heirloom tomatoes have the most incredible flavor…

fresh basil, chopped

2 TBS light vinegar (ie. white wine, apple cider)

juice of 1/2 lemon- optional

spices:

1 tsp paprika

1 tsp + black pepper

1/2 tsp cayenne pepper

the outcome of this soup depends on your own preferences in thickness, texture, saltiness, and spiciness, so have a ball and experiment a little.

roughly chop the tomatoes and blend until smooth. pour the fresh tomato sauce into a large bowl.

this is where i would have normally used tomato juice. instead, i alternated half cups of tomato sauce with half cups of water until i liked the taste and thickness of the soup.

add salt to taste

mix in chopped vegetables, garlic, vinegar and spices.

done! chill until serving (this serves 4-6)

i wanted to throw in some roasted sweet corn but didn’t have time. for speed chilling, throw the soup into the freezer. or, make it a day in advance, and let the favors blend and absorb in the fridge.

*best served on a porch, in the summatime, with some dope ass tunes in the background*

(sorry no photos, camera dead. womp)

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