For years, I have had an aversion to gazpacho.
I had never even tried it. But two things in particular just seemed out of place:
It’s a cold soup.
It’s pureed veggies.
Why those things kept me so vehemently away, I can’t tell you. But, gazpacho had just taken up that ‘bad’ corner in my mind.
This summer, I’ve started seeing gazpacho everywhere. Restaurants, online, at work. It’s like it has been following me, taunting me, telling me to give it a try.
So, I finally gave in and tried the gazpacho we had at work, which we just so happen to get from The Milwaukee Soup and Stock Market.
Holy moly and hold the phone! This is what I had been missing?!
Think salsa, minus the spice. Think the most juicy summer salad you can imagine. Think…
Well, really just give it a try.
After having my taste buds blown away by the Soup Market’s gazpacho, I knew I had to try my hand at making some myself. And while they add their own flair to their soup, I decided to go strictly classic.
A bit of research lead me to the traditional Spanish ingredients. The only one that I left out was the stale bread. Even without the bread, this soup was deliciously smooth, with just enough thickness from all of the veggies.
Fresh veggies are key here, since its their flavor that IS the soup. If you use tasteless veggies, you will have tasteless soup. So choose those veggies wisely!
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 3 Roma tomatoes, quartered
- ½ c cucumber, diced
- 2 cloves garlic
- ¼ green pepper
- ¼ onion
- ¼ tsp salt
- Combine all ingredients in a blender and blend until the mixture moves. The soup should have some texture to it, so don’t overdo the blending.
Take a look below for all of this week’s #SundaySupper recipes for your farmer’s market finds. Thanks to T.R. from No One Likes Crumbly Cookies.
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
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