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Gazpacho is one of the world's grand soups, and can be considered a salad in disguise. The recipe is generally attributed to the Portuguese, but Gazpacho was well done and well known all around the Mediteranean world by the 1600's, shortly after the tomatoes and the chiles had arrived from the Americas.
Gazpacho is a natural for a diet, being mostly tomato juice and light vegetables, but with a strong and satisfying presence. Buy the best olive oil you can find, and use just a few drops for seasoning. Enjoy!
For Gazpacho, in a glass bowl, add and mix together:
- 2 clove garlic, minced
- 1 med onion, tender parts, medium chop
- 1 med bell pepper, fine chop
- 2 cucumbers, peeled and cut into 1/3 inch dice
- 1/3 cup, or less, good olive oil
- 1/3 cup wine vinegar
- bit of salt, decent grind of black pepper
- a few crushed cumin seeds
- maybe a bit of an herb: basil, chive, parsley...
- Optional: a couple chopped up hot crisp green chiles
- One 46 oz can of good tomato juice
Chill Gazpacho for at least a few hours, and better if overnight. With a dollop of yoghurt, a dash of Tabasco, a squeeze of lime, a couple crackers and a glass of dry, dry white wine, this makes a wonderful small meal.
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