Sep 16, 2010


I've been trying to eat more meals that consist of raw vegetables, so I thought about making Gazpacho.

Whenever I think about Gazpacho, I think about the movie "Women on the Verge of a Nervous Breakdown" by Pedro Almondovar, and it makes me smile.

I never thought I would like a cold soup, though. About 10 years ago I got brave enough to order it at a restaurant, and I couldn't believe how good it was!

Around the same time, the internet was really taking off, and through the use of newsgroups I developed quite a collection of Gazpacho recipes. So the other day, when I decided I wanted to make a batch, I looked at all the different recipes. They vary in different ways. Some call for tomato juice, some for hot sauce, and another for tomatillos.

I took from these what appeared to be the most basic ingredients: cucumbers, tomatoes, bell pepper, onion and maybe garlic, and put them together in what I hoped was a good ratio. The result was delicious and made more than I would have predicted.

Serve it with good bread.


3 tomatoes
1/4 small yellow onion
2 small cloves garlic
1/2 small cucumber, peeled
1/2 bell pepper

Chop the vegetables unto chunks, and pop into the blender. Puree until a soupy consistency. Add water if needed.

Serve unsalted and let people add salt to taste.

Serves 3-4.