First off let me apologize for not blogging in over a week! My trusty Mac hard drive broke (for the second time) leaving me without a computer for a week or so. Then once I got my computer back, everything was gone so it took like a day to upload all my pictures because I have over 2,000 on my camera. Whew. But all is well now! Got the computer back and don’t think I needed anything too much that was on my old hard drive, or at least I hope not.
My friends and I ventured to the Jersey Shore for the fourth of July to spend the weekend at our friend Elise’s house. All in all a very successful weekend. Good food, friends, and drinks. Scratch that GREAT food. I was so happy to be pampered by Elise’s parents’ cooking. Throughout the weekend we had broccoli slaw, potato salad, brisket, a brie round, burgers and hot dogs of course, and this Gazpacho. This is my friend’s Elise’s recipe and it is fabulous! I even told my mom that I liked Elise’s Gazpacho better than hers, I don’t think she liked that very much. But it is! I love gazpacho, it’s so good for you because it’s chock full of lots of veggies. The sweetness of the peppers compliments the onions and garlic perfectly and the crisp cucumbers round out the flavors. I like to follow Elise’s lead and food process half of the veggies and leave the other half chunky. I like my Gazpacho like I like my guacamole, chunky!
Gazpacho is sooo easy to make, all you have to do is be able to chop veggies and turn on a food processor or blender. This is perfect for an appetizer, snack, or even a big bowl as a main meal. I feasted on it for like a week. It’s perfect for summer because it’s light and refreshing. THANK YOUUUU to Elise for giving me this recipe and to her wonderful amazing parents for keeping us all weekend–Camp Levyn was the best! And thanks to everyone for patiently waiting for our posts! I promise I’m back! (And baking, just baked two cakes this week for two of my best friends birthdays!)
2 yellow peppers
2 orange peppers
1 spanish onion
2 cloves of garlic
4 tomatoes, seeded
2 cucumbers, peeled
1 medium sized container of V8 juice
Dice peppers (take out the seeds) and set aside. Dice onion, set aside. Chop garlic, set aside. Seed the tomatoes and dice them, set aside. Peel cucumbers and dice.
Take half of the vegetables and put in a food processor or blender, process/blend until desired consistency. Place all vegetables (processed and chopped) in a large bowl. Pour in V8 until desired consistency. Season with salt and pepper.