Member-only story
FOOD
I’ve Been Thinking a Lot About Gazpacho
It’s about all my brain can handle these days
Although I’ve never actually made it, the idea of enjoying a chilled, refreshing bowl of what is essentially a Spanish take on cold tomato soup is immensely appealing to me. The prep work for gazpacho, however, is not.
All the peeling, seeding, blending, along with the manipulation of very sharp objects isn’t my jam, especially these days when my brain feels as if it’s farted out my last cognizant thought.
So, I pondered, “what about using V8 as a base?” Hmmm. Could work, no? I could have my gazpacho and eat it, too!
I looked it up and sure enough, found a recipe using 32 ounces of V8 Juice, either regular or spicy. For me, it’s spicy, all the way.
As the temps are hovering around 90 degrees here in the Chicago area, I’m going to the following recipe from Food.Com, but with my own twist, which I’ll share at the end of this piece.
But first, did you know that, according to The Los Angeles Times, most culinary historians say that gazpacho’s roots go back to Islamic Spain, sometime between the 8th and 13th centuries. That’s one, old-ass soup!
