Sunday, April 15, 2012

Gazpacho

Super Chunky, Super Satisfying Gazpacho
I've been keeping it pretty close to the Garden Diet's 21 Day Cleanse this last week.  On today's menu was gazpacho.  The last time I made this, I blended everything to a puree, and yuck - flavors were fine, but with the lack of texture, it hardly passed muster.  I find that to diet successfully, I am pickier about what I consume (like I should have been more picky in the first place, right?) and so I want to put extra effort into creating not only the most healthy food, but the best tasting food.

Today, after cruising around the Internet reviewing different recipes, I've combined a few ideas and came up with this.  I left it super chunky because as a main dish, I wanted it to "feel" more substantial.  However, if I were to serve it for a summer garden party (coming soon : ) I would scoop out half the recipe, puree it, and add it back in for a balance between soupy and chunky.  Or, make a raw tomato juice (researching that next) and mix it in - because who wants tomato juice that's been stewed to death, mixed with preservatives and canned to sit on a shelf for ages?
Gazpacho
(for one, so double, triple, quadruple it, etc. to share the love)

  • 1/2 Cucumber, seeded and chunked up
  • 2 Tomatoes, cut in quarters 
  • 1 Red Bell Pepper, quartered
  • 1/4 Red Onion, chunked up (these vary so much in size, so use your own taste to judge)
  • 1 Clove Garlic, crushed
  • Splash of Apple Cider Vinegar with Mother (or lime juice - Jasper ran off with my lime, I'll probably find it decomposing under a couch cushion in about a month or so)
  • Splash of Extra Virgin Olive Oil (EVOO)
  • Himalayan Sea Salt (HSS or salt : ), dash
  • Black Pepper, dash (actually, I use a lot of pepper because I love it - if I can't see it, it's not enough)
  • Pinch of Ceyenne Pepper (and there lie the Zing!)
  • 1 Avocado, diced
  • Cilantro
Pulse separately in food processor using the S blade cucumber, tomatoes, red bell pepper, and onion.  Add in crushed garlic, vinegar (or lime juice), EVOO, HSS, freshly ground black pepper, and cayenne pepper.  Mix (by hand - don't squoosh it).  Toss in the avocado and sprinkle with cilantro leaves.
I was delighted to find that one of my veggie averse children will eat this as long as I don't add the avocado.  That is such a huge success, because what the older one will eat without scrunching up her darling nose, then the little one will soon follow.  I can see this as a perfect side to any summer meal.

Eat.  Share.  Love.

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