Nothing spells summer like a picnic in the park with chilled bowls of gazpacho and fruit salad. Despite the fact that Summer Solstice still has not occurred, I kick started my summer season early with this recipe from the June 2007 issue of Runner's World.
Shrimp and Artichoke Gazpacho (I omitted the artichokes)
5 cups chopped tomatoes
1 clove garlic, minced
2 English cucumbers, peeled and diced
1 red bell pepper, roasted, peeled, seeded,sliced (or jarred) (note I just used fresh red peppers)
1/4 cup minced green onion (just the white part)
4 cups tomato juice
1/4 cup bottled chili sauce
1 tablespoon horseradish (I also omitted this because I never stock it in my kitchen)1/4 cup of red wine vinegar
1/4 cup fresh lemon juice
2 tablespoons Worcestershire Sauce (again, something else I don't have)
2 tablespoons each of freshly chopped basil, oregano, and parsley
2 cups small bay shrimp, precooked, or fresh grilled shrimp, diced
1 avocado diced
1 1/2 quartered artichoke hearts (drain liquid) (skip this if you're lazy like me)
salt and pepper to taste
pinch of cayenne
1. Stir everything together and refrigerate for at least one hour before serving.
2. garnish with lemon slices and sliced green onions.
Calories: 260, fat: 7g, carbs: 30g, protein: 25g, potassium: 1400mg
I added fresh cook corn, as I had several ear in my box of organic produce. I also added diced green peppers for more crunch.
The great thing about gazpacho is that you can throw whatever you have ripening in your fridge/kitchen in, and it still tastes good. You can also use canned, diced tomatoes if you want.
Now, there's a small debate on tomatoes: to core and seed or to not core and seed. Half the recipes I consulted said core and seed. The other half said just dice and throw in the soup. I chose the latter, because well, I'm lazy. Besides, did you see the ingredients list? There's practically a whole grocery store in this gazpacho.
And it made more than 6 servings. Maybe 8. For a bit more kick, use V-8 or vegetable juice rather than plain tomato juice and add extra cayenne.
Only then can you call it: Gazpach-Yo!
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