Yes, I have been having a long time love affair. With garlic. My husband knows…and while he’s not thrilled about it, he has sadly accepted the fact that garlic meets a need for me that he simply can’t.
And so it continues.
My mother made Gazpacho for us at least once a summer growing up. It’s one of those strange cold soups that you really love or you hate. It’s tomato based with olive oil, red wine vinegar, beef consume, tobacco sauce and GARLIC. And if you lived in our house, lots of garlic! No wonder we never had a vampire problem on Bill Simmons Lane.
My mom would pull out this gigantic ceramic bowl and start peeling and chopping. She used her cuisineart for most of the chopping and I would always help, I think. It might have been like the way I let Will “help” me in the kitchen, my memory is a little fuzzy. I was always so impressed at how the mass amounts of tomatoes, cucumbers, green onions, garlic and celery (that don’t sound good at all in a big pile) would turn out when my mom started splashing in the liquid ingredients.
They somehow became irresistibly tangy and delicious!
We had these small, round, sponge painted ceramic bowls that we always ate our Gazpacho from. Served with salt and pepper to taste and as much Tabasco as you could handle. You know it’s a good bowl when your lower eyelids sweat a little bit.
I have ordered Gazpacho in restaurants before, some good experiences, some bad. But they always make me miss being in the kitchen with my mom.
I’m attaching the recipe in case some brave soul would like to try this. I think if you enjoy V8 juice, particularly the hot and spicy variety, then you are a good candidate for Gazpacho! It’s a great way to get your daily veggies too!
But not a good way to get your husband to sit close to you on the couch at night ;)
Here's the gist:
1 can V-8
1 cucumber
1 can beef consomme
1/2 c. olive oi
2 Tb. tarragon vinegar ( I do vinegar to taste & use red wine)
1 Tb. lemon juice (optional-you can always just add a little more vinegar)
1 tsp. salt (I add this to taste)
3-5 cloves of fresh garlic
One bunch of green onions and include the green part
Celery - one or two stalks is plenty - don't over do it
Fresh parsley - I rarely add this, but if you have some, throw in a few sprigs
Enough nice ripe tomatoes to make it as thick and chunky as you want (I usually use at least 4 med., but you can also use good quality canned organic tomatoes like "Muir Glen" in a pinch)
Tabasco to taste


