Macho Gazpacho
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Don't be afraid to ask a restaurant for a recipe of a favorite menu item. |
Fresh and colorful at the starting line
I have never been a fan of cold soup. But on a hot summer night, there is nothing better than a large bowl of crunchy, freshly diced vegetables in a refreshing broth. Add Tabasco, pepper and herbs and this bowl of goodness packs a mighty punch.
Gazpacho soup is always an interpretation. No two recipes taste alike. I have made several over the years, usually in the summer, but this one is my absolute favorite. At a McCormick & Schmick’s owned, M & S Grill, my options are limited as they serve mainly steak and seafood. So I placed a double order of their seasonal Gazpacho Soup and was blown away. So I asked for the recipe and they obliged.
This recipe makes approximately 1/2 gallon. Refrigerate and enjoy a cup each night in place of a salad or serve as a main meal with your favorite topping (mine is fresh avocado).
| INGREDIENTS |
| 4 1/2 cups tomato juice |
| 1/2 cup canola oil* |
| 1/2 cup olive oil* |
| 3/4 cup red wine vinegar |
| 1 T cumin |
| 1 T salt |
| 1 T pepper |
| 1 T Tobasco (hot sauce) |
| 1 T chopped garlic |
| 2 green bell peppers, diced |
| 1 yellow pepper, diced |
| 2 cucumbers, peeled and diced |
| 7 roma tomatoes, diced |
| 4 green onions, diced |
| 1 T fresh cilantro, chopped |
| 1 T sugar |
| 1/2 T celery salt |
M & S Grill recipe suggests that you blend the first 9 ingredients and then fold in the remaining ingredients. I prefer a chunky Gazpacho so I skip the blending.
*The oil in this recipe gives the soup a rich flavor. I usually cut back on the amount specified because I think it’s excessive and unnecessary. A little oil gives a lot of flavor. You could eliminate the oil completely for a very low calorie soup.
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Stay tuned tomorrow when I reveal my favorite kitchen gadget EVER that will reduce this prep time over 50%! |
"A goal without a plan is just a wish."
Hoo-Rag
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