Gazpacho

I had gazpacho for the first time almost exactly two years ago. The Mister and I were on vacation at his family's beach house, along with his uncle and girlfriend. They made us dinner one night, and although I don't remember the main course at all, I do remember the meal started with a bowl of gazpacho.

It took me almost a year to move gazpacho out of the "to-make" list. When I did, I used a recipe I swiped from another blog that looked easier than most. It didn't turn out very well. In fact, when The Mister tried it, it didn't stay down very long. If you know what I mean. Another year later, I decided it was time to give gazpacho another shot.

This time I used a recipe from my go-to for the classics: The Dean and DeLuca Cookbook. And although I made some minor changes to fit my tastes, I stuck to the essentials of the recipe. The soup was exactly what I wanted: fresh, simple, and delicious with some home made croutons on top.


Gazpacho

From the Dean and DeLuca Cookbook

1 small can diced tomatoes
1 tbsp minced garlic
1/2 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 carrot, chopped
1/2 cucumber, chopped
1 tbps olive oil
2 tbsp red wine vinegar
salt and pepper, to taste

A few hours before serving, combine all ingredients. Let sit in a covered container to let the flavors mellow and combine.

Just before serving, blend 1/2 of the soup (or more, depending on your tastes). Serve topped with croutons.