Recipe: Summer Gazpacho

The DL Co-bloggers!

Last weekend, something exciting happened which occurs only once in a blue moon. The DL co-bloggers were reunited for a few short hours! Missy, CJ and their cutie Nola stopped in Salt Lake for the night on their way to Wisconsin. We were so excited to meet up with them for dinner. After all, it’s been over two years since Missy and I last saw each other when she and CJ were visiting Seattle. Coincidentally, it was also when they broke the news that they were expecting with Nola. 🙂 How time flies. (if I had a nickel every time I wrote that..)

We met at the Dodo, which is a few blocks from our house. It was as if the last two years hadn’t passed and we were able to pick up right where we left off. Except now we have little ones! Watching our husbands be fathers to their little girls was both fun and endearing. It’s funny how much more “active” dinners out are when wrangling kids at the table. Gone are the days of leisurely meals for now, but I wouldn’t have it any other way. Parenthood is certainly a game-changer.

Toto, we’re not in Seattle anymore. Summer in Utah is H-O-T.  We sat outside on the patio in 90 degree plus heat and honestly, the only thing that sounded good to me was something chilled. The restaurant had gazpacho on the menu and I gave it a try. It was refreshing, the perfect dish to eat in the heat. I went home and immediately made plans to try making it this week. After a few online searches, I found Ina Garten’s recipe for gazpacho which of course was simple, elegant and delicious. The only tweaks I made were to add chopped shrimp and chunks of avocado in the end to make it more of a meal (how the restaurant served theirs.) I also added a squeeze of lime to brighten the flavors. It was a great way to use the yummy summer tomatoes out now and it tasted even better the following day. I now have lunch for the rest of the week. Extra points for it being healthy too.



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Recipe from the Barefoot Contessa Cookbook, 1999
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
*My note: I added chopped avocado and cooked shrimp in the end to make it more of a meal. I also recommend a squeeze of lime!


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