Gazpacho
Because they are easy and familiar I gravitate to cooking recipes from Looking Back, Cooking Forward. A “new tradition” over the last few years has been to take dinner to my mom on Wednesday nights. She is so grateful to have a “real” meal instead of the food at her assisted living facility. I asked her last week what the difference was, and she quickly replied, “Mary, I know you love to cook for me.” WOW, what a mind-blowing compliment. I had made her the Gazpacho that she has enjoyed throughout 3 restaurants and nearly four decades. Even though I wrote a story with each recipe it still is amazing to me to re-read them and realize how much love I have received and given through cooking. From grandparents, aunts and uncles, friends and family, I have been truly blessed with memories, food and otherwise. To have been able to bring them all together is a gift to myself, and hopefully others. Whatever recipe I’m making I follow my directions to a “T” and make sticky note suggestions for the next re-print. It is an on-going undertaking. My Cross Word Puzzle, so to say.
Ingredients for 8-10 Servings
2 pounds ripe and flavorful chopped tomatoes, or 32-ounce can of the same
1 48-ounce can quality tomato juice, such as Sacramento or V-8
1 medium red pepper, diced small
1 bunch green onions, diced small
1 small cucumber, diced small and peeled as desired (I don’t peel)
2 ribs celery, diced small
½ medium red onion, diced small
2 medium cloves garlic, minced or grated
3 tablespoons parsley, finely chopped
2 tablespoons basil, finely chopped
Dash (½ teaspoon) Tabasco, or to taste
2 teaspoons Worcestershire, or to taste
¼ cup olive oil
½ cup red wine vinegar
Salt and pepper, to taste
Preparing the “Soup”
In a blender whirl 2 cups tomato juice, garlic, parsley, basil, Tabasco, Worcestershire, olive oil and vinegar until well blended.
Add the remaining tomato juice and canned tomatoes (if using), stirring well.
Season to taste, realizing that flavors will be enhanced with time.
Chill at least 6 hours; overnight is much better.
Check seasoning and adjust as necessary.
Veggies
Prepare vegetables and mix together; keep separate from soup. Chill.
Presentation
Divide vegetable mix into sturdy wine glasses or bowls.
Pour “soup” over and serve well chilled.