"We don't stop playing because we grow old; we grow old because we stop playing." ~George Bernard Shaw

"Look at everything as though you were seeing it either for the first or last time." ~Betty Smith, A Tree Grows in Brooklyn


Wednesday, April 07, 2021

Thankful Thursday and 2021 A to Z Challenge G is for Gazpacho!!!!

Thankful Thursday!
I am so thankful for all our family. Big, little or in-between.
We all are important and valued members . Between my sweetie's family and my family we have over fifty very cherished two legged and four legged relatives. I hope all
 of you are as lucky as we are! 
Here are just three of them:


Grace, Russell and Moo-Shu
2008 


2021 A to Z Challenge! G is  for Gazpacho

Tomatoes are in da house! Or garden, or market. Summer's bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho.

It's a chilled tomato and vegetable soup, perfect for sweltering summer days.

Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and Worcestershire sauce.

Make sure you use only the best, freshest ingredients for this soup.     Great served with chopped avocado and crusty bread!

Gazpacho: PREP TIME: 25 mins COOK TIME: 0 mins TOTAL TIME:25 mins

SERVINGS: 8 servings

Ingredients

6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)

1 red onion, finely chopped (about 1 1/4 cups)

1 cucumber, peeled, seeded, chopped (about 1 cup)

1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)

2 stalks celery, chopped (about 1 cup)

1-2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 clove garlic, minced (about 1 teaspoon)

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)

Salt and fresh ground pepper to taste

6 or more drops of Tabasco sauce to taste

1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)

2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender. Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

11 comments:

  1. Both hubby and I do not have many relatives and I do miss having four-legged pet with me. That tomato dish looks delicious.

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  2. Can't forget the four legged family members!

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  3. Family is a wonderful thing to be thankful for. Gazpacho - yay, one of my favorites.

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  4. You are blessed indeed with a lovely family ~ Xo

    Living moment by moment,

    A ShutterBug Explores,
    aka (A Creative Harbor)

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  5. I know how important family is to you. You're one of the most grateful people I know.

    Gazpacho is a huge favorite in the summer. Delicious.

    Have a fabulous Thankful Thursday, Kathe. Big hug to you both and lots of scritches to the boss. ♥♥♥

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  6. Hooray for a loving family! That soup is really good and the recipe sounds great, wonder why we've not had that here is a long while?!?! Thanks for joining our Thankful Thursday Blog Hop!

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  7. Ohhhhh loving photos for our eyes and delish food for our tummies.
    Win win
    Hugs cecilia

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  8. Great Thankful and wonderful Gazpacho recipe

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  9. I like gazpacho more than my hubbie, so it isn't on our menu - one day it will be warm enough to dream of some ripe tomatoes, though! Alana ramblinwitham.blogspot.com

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  10. I have never had this. It sounds good.

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  11. It's such a blessing to have family, and pets.

    That soup sounds delightful about now.

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