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Gazpacho

gazpachoIt’s funny how conversations get replayed in your head.  I was just thinking now about one I had a couple of months ago with my daughter, Laura.  She asked me if I liked her at this age (20) or when she was younger.  I paused, thought about what she asked, and said that I enjoy this moment in time just as much as before…they’re just different stages in our lives.  She smiled and hugged me.   I spoke to Jason, my son, yesterday and talked about how he was liking his new home, work etc. and of course how the cooking aspect of it was going.   He told me he loves to cook so that’s not an issue.  Jason was always eager to help out in the kitchen while Laura was keen to eat!  They’re two different people (thank goodness) and since Laura has been in an apartment for the past two years (university life), things have changed and she now calls me to ask how to cook this or prepare that.  It makes my heart sigh when I hear they tried a recipe from my food blog and had success.  They know how much I encourage them to eat a sensible diet and hope that this recipe is one they’ll try, too. This Spanish liquid salad is perfect when it’s too hot to cook. Gazpacho originated in the south of Spain and was food for peasants and shepherds.  Packed with vitamins and minerals, it’s a perfect way to incorporate veggies into your diet.

Serves 2

1 cup English cucumber, chopped
1 yellow pepper or red, chopped
1/2 red onion, finely chopped
14 oz. can Italian finely chopped tomatoes
1 large heirloom tomato, coarsely chopped
1 avocado, chopped (bite-size pieces)
1 can (10 oz.) tomato juice
3 tablespoons extra-virgin olive oil
handful cilantro, chopped
1 garlic, minced
Tabasco sauce (to your liking)
1 tablespoon balsamic vinegar
1/2 teaspoon ground cumin (optional)

gazpacho ingredientsIn a large bowl, add ingredients and stir to combine. Adjust seasoning and add more liquid (water or tomato juice) if too thick.  Refrigerate for at least one hour before serving.

The Culinary Chase’s Note:
If you like, once the soup is combined you can remove half of it and purée, then pour this back into the chunky soup.  Make sure the gazpacho is well-chilled.  Enjoy!

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