Summer's Soup

The 4th of July. For some, the patriotic holiday signifies the kick-off to summer. For others, myself included, it is more like the half-way point. Growing up, I always got out of school at the end of May, so Independence Day was right in the middle. Instead of saying "summer is here," July 4th always reminded me that summer is halfway gone so you better make the best of the rest of it! I've done pretty good so far this summer. Indiana and Jamaica. Weekends in Maine and Cape Cod. I've got a weekend in the Pacific Northwest on the horizon and I'll end my summer in Peru. Like I said, I've done pretty good...

One thing, however, that I haven't made the most of this summer is cooking. Probably because I'm balancing a full-time job with being a part-time student. Not to mention I'm jetting out of town every other weekend. And our new apartment doesn't allow our grill (and summer cooking is almost not worth it without a grill!). But needless to say my blog has been bare since April. Summer cooking is all about fresh produce, seasonal ingredients, and lighter fare. The 4th of July reminded me of this while I was sitting on roof deck enjoying a refreshing bowl of Gazpacho and an ice cold beer...

Roofdeck Gazpacho

1/2 red onion

2 cloves garlic

1 cucumber 

1 red pepper [or any color you prefer]

1-2 carrots

1-2 stalks of celery

1 jalapeno [eliminate if you don't like it hot- never an option at my house!]

5-6 Roma tomatoes [I like Romas for their firmness, but you can use any type]

The above ingredients are a great combination of sweet, spicy, fresh, and refreshing. Chop all veggies up and add all of the garlic and half of the rest of the veggies into a food processor or blender. I also toss in a good handful of fresh herbs (basil, cilantro, and parsley)  

Also into the food processor add the juice of one lemon, 1-2 cups of organic tomato or vegetable juice, a couple splashes of red wine vinegar, a couple good glugs of EVOO (1/4 cup if you want to be precise), a couple dashes tabasco (again, omit if you can't handle the heat), and a tablespoon or two of sugar. 

Blend the ingredients until they are a desired consistency. You want to maintain the ingredients' integrity while also making a soup-like texture. 

Pour the processed ingredients into a large bowl and stir in the reserved chopped vegetables and another 1-2 cups of tomato juice. Season to taste with salt and pepper. 

Cover the bowl with saran wrap or transfer to an airtight container and store in the refrigerator for several hours or overnight. The longer Gazpacho sits, the better. Even a few days isn't too long- just make sure it stays cold!

You can garnish the Gazpacho with sour cream, fresh herbs, avocado, grilled shrimp, lump crab meat, or whatever your heart desires. You can also just enjoy is plain on a nice, hot summery day with a glass or white wine or, like me, and ice cold cerveza. 

Enjoy, and happy summer!