I love - no, I freakin' love - gazpacho. Gazpacho often gets a bad rap, but when it's made right, it is really, really good.
The best gazpacho I ever consumed was in a French (!) restaurant in New York City's Theatre District in 2003. It had big honkin' pieces of tomato and cucumber, and it was spicy as all get-out. When I got home, I tried to replicate that gazpacho dish - 'bout three times over - but I just couldn't do it.
It's been five years since I last tried to make a pot o' gazpacho. The following recipe - from CampbellsKitchen.com - arrived in my e-mail box today, and I can't wait to try it. I'm pretty sure that it won't taste like the all-from-scratch soup I had at the French restaurant five years ago; but it looks pretty tasty nonetheless. To wit:
Campbell's® Quick Gazpacho
Ingredients
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 cup water
2 tbsp. red wine vinegar
1 tbsp. olive oil
1 tsp. onion powder
1/8 tsp. garlic powder
1 medium cucumber , seeded and chopped
1 small green pepper , chopped
Directions
Mix soup, water, vinegar, oil, onion, garlic, cucumber and pepper.
Refrigerate for 3 hours.
Serve with fresh-baked croutons.
1 comment:
I like extra croutons please. Sometimes a bit of sour cream & scallions, and then more gazpacho and this time use a bigger bowl!
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