My gazpacho recipe!

When I first got my kitchenaid blender/food processor gadget (which I love by the way) it came with a little recipe book. In there was a simple gazpacho recipe. Since tomotoes are plentiful in MD and NJ, gazpacho was a practical use. The thing I have learned through trial error and frustration is blenders need liquid in order to work properly - so you need to add tomotoe juice or V8 but if you aren't going to add that - for a thicker gazpacho then just make in the food processor.

Loosely - my recipe this time was tomotoes 3 large ones and ripe!, 1 cucumber (no skin) , 1 onion, 1 jalopeno, whirrred in the food processor. Then some oil (i have been using sesame oil lately for salads and such because pioneer woman told me too and she knows good cooking) and some wine vinegar, salt, pepper, and then the secret to all yummy cooking - Spike.

Do you know about Spike? Spike is an all natural seasoning that just makes everything more yummy - I use the salt free one. It is good on veggies, meats, deviled eggs, scrambled eggs, and gazpacho!

The great thing about gazpacho is you can make as much or as little as you want and if you have other veggies you can add them too. I think carrots or celery would give it good crunch. Lots of people add green and red peppers but raw they don't agree with me that well.

Now this summer, I went to Jaleo, you know the tappas place in Bethesda and they do a gazpacho sampler platter of 4 of them, one was white and one was green, I can't remember the other two and they are strained so no chunks and that was not really my thing. But they have a whole bunch of other stuff that is really yummy. But the gazpachos were really pretty to look at.