Tonight, I made gazpacho. I found the recipe in my Rachael Ray magazine, and–as usual– I made a few small changes to the printed recipe. At the store, I made a list of the items needed, but forgot to write down the quantities. I came home with 30 beefsteak tomatoes, but only used five (and I doubled the recipe too!)
The recipe is super easy and quick. And, it is all done in a 5 cup blender! I doubled the recipe when I made it (did it twice so that it fit in the blender though …)
In the blender, add:
- 4 cups cubed watermellon
- 2 beefsteak tomatoes, cubed
- 1 serano pepper, sliced
- 4 tablespoons grapeseed oil
- 2 tablespoons red wine vinegar
- freshly ground salt and pepper
- 1 large cucumber, peeled and sliced
The main step of the recipe: press blend. It’s done in seconds. I let it chill in the fridge as I cleaned up, but it was good at room temperature. Chilled, it became even better!
In a small bowl, I combined 1 cup diced watermelond, 1 peeled and diced cucumber, 1 diced tomato, and a handful of chopped fresh basil.
I poured the mixed from the blender to my bowl, and scooped a large spoonful of the diced veggies. Topped with sea salt and coarse black pepper. Delicious!