Columbus Foodie

Nothing else says spring/summer to me like gazpacho. When the heat ramps up, I want the temperature of my food to ramp down. And gazpacho is one of those dishes that that not only brings out the very best of each of the individual ingredients, but also gets better with age. This is a nice solid recipe for gazpacho from another blog, and we served it shooter-style with lemon-basil grilled shrimp using Chef Kent Peters’ recipe. Complete and utter awesomeness in a shot glass.

Gazpacho
recipe from Simply Recipes

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice
Method

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.