Saturday, July 6, 2013


Growing up, the best summer days consisted of long days at the pool, a slushie from the snack shack, a glass of Mom's sun tea and a cold bowl of gazpacho for dinner. 

We always knew when gazpacho day was coming as the gigantic glass jar would make an appearance and when Dad got home from work he'd start chopping vegetables.  We always had to wait a day or two for it to "cook" (or marinate) but the wait was always worth it.

The only difference between my gazpacho and my dad's is that mine tends to always be the same where as dad can not make the same recipe twice (which is ok as I've never been disappointed by what he made!) You can also serve this with grilled chicken or a steak to make it a more balanced/heartier meal. 

(serves 6)
(based off my Dad's... kinda)

1 bottle (46 oz) V8 juice

1/2 small red onion

1/2 English cucumber
10 baby carrots
1 large bell pepper
4 stalks celery
1 clove garlic 

1 T worcestershire sauce
1 T white vinegar 
1 tsp lemon juice
salt/pepper to taste

Optional balsamic vinegar and croutons 

In a large bowl (with cover) pour in the entire bottle of V8 and add seasonings.  Chop vegetables into small bite size pieces and mince garlic (you could also use pre-minced garlic, 1 tsp) and add to the bowl.  Stir to combine, cover and set in the fridge for at least 8hours.  

When you serve add a drizzle of balsamic vinegar and croutons. 


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