Gazpacho recipe #2. This is the second recipe I found on Food52 and it's definitely a bit more garlicky than the first. This time I tried to follow the recipe as close as possible. One exception, I thought I had fresh dill in the garden but didn't so needed to replace that with dry dill. And once again trying to use up the veggies in the fridge, I added a green pepper. Let me know what you think if you try this one.
Rainbow Gazpacho. I do love the name and it truly looks like a rainbow when you start to mix the ingredients together. To get the recipe click here. A couple little notes while I was making this are below each picture.
recipe calls for 4 cloves. I used 3 large ones, this was plenty for my taste buds.
the recipe did not mention taking the skins of the cucumbers off so I peeled some of the cucumber and scooped out the seeds with a spoon, sometimes by hand.
I cored and cut the tomatoes into chunks.
Something I added that was not in the recipe were croutons. I broiled 2 small hearty rolls, one was wheat and the other a kalamata olive roll. Both from my local Whole Foods. I ripped these up into bite size pieces, drizzled olive oil and a little bit of grated parmesan. These are great to also bag up for future use. In each serving of soup I added about 4 to 5 bits. Love the texture this adds. Enjoy!
If you try this recipe please let me know what you think.
Tracey