I’m BACK!

Didja miss me?

I have so many lovely updates and photos to share, but first – a recipe!

Just the other day I was out and about with my mom when a craving hit. SOUP. I needed it. Preferably with an enormous slab of bread and butter.

I braced the 90 degree heat and walked to one of my favorite spots for lunch downtown. As my chicken soup was presented, I snatched my saltines and began crunching the perfect accompaniment to my favorite soup.

About 30 seconds later, after I started sweating through my shirt and feeling like I was at death’s door (apparently I’m going to hell), I realized my mistake. Why I didn’t think of it sooner we’ll never know — chalk it up to the fact that when I’m thinkin’ “food,” logic goes out the window. How unfortunate for me.

Unable to finish my beloved soup I chugged a glass of ice water and picked up a smoothie on my way back to the office.

If only there was a COLD soup! I thought angrily.

Duh.

The Perfect Summer Gazpacho – Serves 4

You’ll need:

• 2 cucumbers, diced
• 3 large tomatoes, diced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 1/2 cups tomato juice
• Salt
• Pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lime
• Tabasco
• Crusty Bread
• 1 Avocado (cubed)

Combine veggies in a large bowl. Add remaining ingredients (except bread and avocado). Mix well.  Add half the mixture to a food processor or blender and blend until smooth. Combine puree with original mixture. Chill for 4 hours.

Serve with crusty bread (or tortilla chips!) and garnish with avocado. Enjoy!

Do you like Gazpacho soup? What recipe do you use?