Last night, Lauren and I set out to make gazpacho. Neither of us had ever had gazpacho before, but my mom had recently sent me a recipe and it sounded perfect and light for yesterday’s hot evening.
We liked it, but there are various things I’d change. Mostly, there was way too much garlic. It was also a little too spicy. I’m going to post this recipe as-is (with the alterations we made last night), but I’m also going to make notes as to how I’ll change it for next time. If you enjoy garlic and a little heat, don’t change it. If you’re more like me, and you’d prefer something lighter and simpler, go with the italicized notes. 😉
By the way, the original recipe was not original with my mom, but she can’t remember where she got it.
makes four entree servings or six appetizer servings
- 2 cans (14.5 ounce each) diced tomatoes. (We used one can fire roasted and one plain diced. Next time, I’d just use two plain diced.)
- 1/2 cup water
- 1 tbs extra virgin olive oil
- 1 medium seedless cucumber, peeled and diced
- 1 small yellow bell pepper, cored, seeded and diced
- 1 small sweet onion, diced
- 2 medium fresh garlic cloves, minced (I definitely, definitely suggest using garlic powder as opposed to cloves, and probably only 1/2 tbs)
- 1 small jalapeno, seeded and minced (Optional. Use it if you like heat. We did not want it.)
- 2 tbs sherry vinegar (Don’t substitute this ingredient.)
- 2 tbs chopped fresh parsley, basil or cilantro (We used cilantro. I liked this choice, but next time I want to try basil.)
- Salt and freshly ground pepper to taste (for each individual serving, not the blender)
By the way, we ate this with a side of garlic bread. Amusingly, the bread didn’t even taste garlicky in comparison to the gazpacho. It was a great idea at the time, but in retrospect I wish we’d held off on adding more garlic to our meal.
I woke up tasting garlic. I’m not a fan of that! Do try the gazpacho, though… just learn from my mistakes. 😉