I really love gazpacho. It started in Spain. I spent a month there in high school for a student-exchange type program. I had the BEST family (still keep in touch with them, thank you Facebook). I stayed in Catalunya, a province in the northeastern part of Spain and the city I was in was in the northeastern part of that, so I was way up in the corner in Figueres – which I might also add is the birth place of my favorite painter, Salvador Dali. My family’s patio looked to the Pyrenees and you could see cars lined up to go to France every night. It was pretty sweet.
Anyhoooo, so back to Spanish food. It’s awesome. One of those awesome foods is gazpacho. In Spain, they whip it up fresh and drink it in glasses! I never could get the hang of drinking it in a glass, but I have learned the art of whipping it up fresh.
What makes gazpacho so easy is that once you get the hang of the ingredients, you really don’t need to measure. Just toss in fresh veggies, a little garlic, little vinegar and you are set! Because of my time in Spain, I do prefer Spanish-style gazpacho – not the “Mexican” type that I see often with avocado and tortilla chips and sour cream. Nothing against that kind of gazpacho or the people who eat it – it’s just not my style. Call me a food snob ;o) I blame Williams Sonoma….and Spain.
I usually don’t measure ingredients, but did especially for you!
1/2 red bell pepper
3 small cloves of garlic
1 tsp salt (can add slightly less if you prefer)
1 tbsp apple cider vinegar
2 tbsp olive oil
1. Blend. Enjoy! Chill first, if you prefer.
This is where I usually comment on the dish, but this is a staple for me – so I know it’s awesome just how I prepared it ;o)