It's mid-summer and the celebrations seem to be piling on faster and faster, squeezed in before the dreaded end-of-fun-times, Labor Day. That means that the weekend found us sharing steak at an unexpected sibling reunion, ribs to celebrate a boys' night in (and this girl's night out), and a burger in honor of a bachelorette.
It was time to detox. I'm not a big fan of "green" juice. I leave the wheat grass for cats.
But much tastier and in a similarly healthy vein of the vegetable mash-up is gazpacho. I make a version that is no where near authentic, but I'm going to call it gazpacho all the same. So there.
Mostly I go for a proportion (so you can make more or less):
3 parts tomato : 1 part green pepper : 1 part cucumber.
So that's 3 medium to larger vine-ripened tomatoes, 1 green pepper, 1 medium cucumber (or 1/2 a big one)
I throw in 3-4 cloves of garlic, a hefty grind of black pepper, salt and 2 Tablespoons each red wine vinegar and olive oil.
If you want a richer tomato flavor, you can add a cup of v-8 juice (I usually don't have any.) A dash of hot sauce can also be nice.
Put all ingredients in the Cuisinart and that's it. Serve cold.
Cool, collected and completely ready for the next end-of-summer chowdown.
Tally:
CSA now stands for Cool Soup Always
So many veggie servings I stopped counting
With some salad or greens, a quick and light dinner
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