The past week weeks have been cool in the evening but hot during the day here in Denver. When we lived in Philly I avoided cooking all together during the (smoldering hot) summer months because our little house would turn into even more of a furnace. It's the same here...No air conditioning yet we've managed to keep our home cool and I don't want to disturb that by firing up the stovetop. So its been eating out or pastrami and cheese sandwiches for us.
One of my favorite non-cooking dishes would have to be my gazpacho. It's so healthy and light and sure beats eating anything hot on a summer day. you can rough chop all of the vegetables in a food processor to make your job (a lot) easier. Putting a little love into a chop on the ol' board wouldn't hurt either though if you don't have a food processor.
Smokey Gazpacho
3 cups plain tomato juice
1 can fire roasted tomatoes
2 large vine ripened tomatoes
1 large seedless english cucumber
1 red pepper
1 whole shallot (minced)
1 garlic clove (minced)
1 stalk celery
1 medium carrot
1/4 tsp cayenne pepper
1 tablespoon smoked paprika
1/4 cup vinegar
1/2 lemon
1/4 cup chopped parsley
2 teaspoons sugar
1/2 tablespoon salt
1/2 tablespoon pepper
In a large bowl (not metal), put all of the chopped vegetables and the canned tomatoes (including the juice) in (they should be chopped into small chunks. The Carrot and celery should be chopped into very small pieces especially). Add the minced Garlic and shallot followed by your seasonings. Parsley, smoked paprika, cayenne pepper, salt and pepper and sugar. Stir the vegetables together and then add your liquids. The tomato juice and vinegar and juice 1/2 of a lemon into the mixture.
Cover and let the flavors mingle overnight and enjoy for the week. This soup gets better with time and it can be frozen for a few months too. I like to freeze single portions and enjoy it for lunch in the fall months.
Serve with a drizzle of olive oil and a crusty artisan bread.
