gazpacho

The weather last Friday was so hot that I wanted something that didn't involve standing by the stove, maybe even something "cool" for dinner.

I had a lot of veggies in my refridge and decided to try my hand at something new...gazpacho.

My food processor is teeny, I think it can hold like maybe a cup or less! So, I did this in portions.

First the green...half an onion, some celery leaves, a whole cucumber, some wilted cilantro, a tablespoon of vinegar, salt, pepper, a little water and some olive oil.

The red...roasted red bell pepper (half), roasted garlic (a nub), a whole carrot and a half can of chopped tomato, a tablespoon of vinegar, salt, pepper, couple dashes of cayenne and some olive oil.

I also had some leftover watercress, so I made a "drizzle" (a.k.a. blob) with watercress, olive oil and some water.

With the other half can of chopped tomato, I just mixed it in with "the red" mixture, without blending.

I have been looking around for an immersion blender, and have my eye on one. Hope to get it before soup season comes around. This was hard to get the texture that I wanted. The "green" was a bit too chunky.

To finish the soup, I sprinkled about a tablespoon of grated parmesan cheese.

NOTES: Even if the texture was "thick", I liked this, a great way to get in a LOT of veggies and keep cool. After making this, I thought that it may not fly with Satoshi because he likes his soup "hot" (even on the hottest day), but he thought it was good and was curious as to what I put in it, trying to guess the different vegetables.

I'm making this again (with my new immersion blender, for sure).

p.s. I'm sending this to Deb's Souper Sundays, always a great virtual gathering with soups, sammies and salads.