....with tons of veggies. Tons of veggies means this post will be perfect for Sweetnick's weekly ARF/5-A-Day round-up.
(Due to Blogger maintenance, the photos for this post may not appear at first. Hopefully they will be back later!)
As I planned our menu for the week, I decided that we were in desperate need of a light, vegetarian meal. Light in calories, but also light in how it sits in the stomach - hot weather cries out for light foods. Not only was this meal meet both of those requirements, it also did not heat up the kitchen - another plus for the dog days of summer.
Gazpacho. Or, as we call it, Gasburpo. Ahem.
When I think of gazpacho, I think of a tomato base. Interestingly enough, according to Wikipedia says that the ingredients that actually make it gazpacho are bread, garlic, olive oil, salt and vinegar. I like the tomato version - it's a light and flavorful base, but I'd love to try other versions too.
This recipe is adapted from Jane Brody's Good Food Book. Her recipe calls for onion, I prefer scallions which don't have such a harsh bite. I leave out the pimento and I tend to add more chopped veggies than her recipe calls for.
Tonight's batch of gazpacho was a near disaster. I decided that it needed more hot sauce - this time it was Frank's, not Tabasco - and as I went to shake in a few drops more, a large amount plopped right out of the bottle into my bowl. I had not just flipped the top, I had taken the top off altogether. I was sure it was ruined. However, further inspection revealed that it was not only not ruined, but not even close to unbearably hot. In fact, had I stuck with mere drops instead of tablespoons full, we may not have noticed the hot sauce at all. So, I can't tell you how much Frank's actually went into this soup, only that it was probably at least 2 tablespoons and it worked.
We served the gazpacho with fresh corn from a local farmer and fresh rosemary olive oil bread toasted with olive oil and Pecorino Romano. Yummy. The boys seemed to enjoy it too - their plates and bowls were clean.