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Every summer, since I started this blog, I've posted photos of my gazpacho soup recipe. Of course, there isn't really a recipe, so every year the soup is different and the only commonality is that it's:

1) cold
2) tomato based

After that, all bets are off. Yes, yes, each year I google gazpacho soup and read through several recipes. Then I contemplate actually following one of the recipes. But that's as far as it gets. 

What really happens is that I check the vegetable bin in the fridge and go from there. This year things got a bit out of control and the gazpacho became a clearing house for every bit and bob that needed to be used up or cleared out before it either withered or turned green and slimy. 

Now that sounds yummy, doesn't it?!

What I started with looked like this. Now, that's not so scary is it? The only ingredient that was even mildly questionable was the remnants left in that bag of broccoli slaw. But its only fault was that it was beginning to look a bit dry.

I began by giving all those veggies a rough chop. That's really all you need, just enough to get them into the food processor.

Next, I ran out to the deck and snipped an assortment of herbs from my potted garden. You may recognize: basil, thyme, and cilantro in the mix.

The veggies, herbs, and a good base of V-8 juice get thrown into the food processor. Now comes the fun part. As you'll see from the line-up of bottles in front of the food processor, you can go in many different directions to add some zest to your soup. I believe I ended up adding a bit of everything and then some minced ginger just to finish it off. (I know, you purists are rolling your eyes and composing a lecture on how I've just ruined the soup by adding this mess...don't worry, there's always next summer.)

Mix the whole lot together until the vegetables have become finely minced. If you choose to over fill the food processor, as I did, you'll end up with gazpacho trying to escape the over-crowding by sliding down the sides of the machine and onto the countertop.

Once you've tweaked the flavors to your liking, chill the soup for several hours, or preferably overnight to allow the flavors to come together and the soup to get nice and cold.

Here's the reward for your patience. I drizzled the top with extra virgin olive oil and garnished it with cilantro leaves for good measure. 



larramiefg said…
While admiring your culinary creativity and presentation, I'll pass on the soup -- a bit too acidic for my taste.

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