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my big book of little catastrophes
I ate WHAT?
nearly instant gazspacho 
6th-Sep-2004 06:07 pm
San Francisco has been like a sauna all weekend (take that as you will). While the heat is nice, it takes away my appetite for anything warm or filling. Over the weekend I've had sushi, fruit salad, and fusion tapas at Lime. But tonight I went back to my old hot-weather standby: gazspacho!

Chilled Gazspacho

1 large white onion
2-3 cloves garlic
2 jalapeño peppers
1 yellow or red bell pepper
1 cucumber, peeled
1/2 dozen tomatoes
juice of 1 lemon
1 T olive oil
large fistful of fresh cilantro
1 quart tomato juice

Chop ingredients (except for juice) fine in a food processor. Be careful not to get too mushy. I did the tomatoes and jalapeños in one batch that was medium coarseness, and the rest fairly fine. I just like it to have some texture. Combine with tomato juice. Chill for a few hours - it's better the next day. Serve with tortillas. Dang, I can hardly wait now!
7th-Sep-2004 08:54 am (UTC)
Oh that sounds so yummy. Few things beat that on a hot day...except air conditioning. :-)
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