Goodbye sunny beach days, breezy boat rides, afternoon
barbecues, and heaping cones of mint chocolate chip ice cream. Today marks the start
of a new season. Fall brings vibrant foliage, extreme apple picking (yes, it
exists) and pumpkin-flavored everything. As one last hurrah, we decided to
include one of our favorite late-summer recipes, gazpacho
The first time Kara traveled to Spain was during her junior
year of college. She completely immersed herself in Madrid’s language, art, and
most importantly the food. We think you either love or hate Spanish food. The
massive amounts of garlic and oil can sometimes be too overpowering for people.
We are big enthusiasts. We love the regional variations on paella, cured meats,
blood sausage, garlicky green olives, and aged cheeses (Manchego as an all time
favorite). Living with a Spanish host family, Kara’s “Señora,” Marta showed her
many traditional dishes, including Tortilla Española, croquettas, roasted red
peppers, and gazpacho. This is a no-fail recipe:
Gazpacho1 clove garlic
1/4 of an onion
1/4 of a green pepper
1/4 of a red pepper
1 peeled cucumber
1/2 slice white bread, pre-soaked in water (or tomato juice)
1/8 t cumin
6-7 medium sized red vine tomatoes
1/2 c EVOO
3 T vinegar
1/2 c water
salt and pepper throughout
Combine all ingredients in a blender and enjoy! It’s that
easy.
This refreshing soup is perfect as a starter, accompanied by
a fresh corn and avocado salad, a Serrano ham and Manchego panini, or a slab of
artisan olive bread. To add to the bright red presentation, we sprinkle a
confetti of chopped red peppers, cucumbers and olives on top of each serving.
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