Gazpacho is traditionally enjoyed in Spain in the region of Andalucia. It is primarily consumed cold and is a tomato-based raw vegetable soup.
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| From An Opera Singer in the Kitchen |
Today is Day 4 working out twice a day and I am a lovin’ it! I took a break yesterday from going to Zumba and instead volunteered to mow the lawn. We live in a duplex and our neighbors have decided that they would hire someone to mow our huge front and back lawn when it is their turn. Well, the guy they hired is doing a horrible job, the kind where they only mow, 1/2 inch short so that they can be back in 5 days. BOO! Well, there was one rain shower and it was back to being LONG again. Anyway, I decided to give Ryan a break and try my hand at it. I have a friend in New Mexico who LOVES mowing the lawn but I somehow could not believe why.
Several years back, about 6 years I think, I attempted to mow my mom’s yard on a SAturday morning. I got through only half the back and I was about to pass out from the heat. Texas is known for their humidity and extreme heat, but still, it did not take long before I got dehydrated and all. My mom said I should not do THAT anymore.
Come now the future and I decided to risk it. I was going to wear my water pack on my back but decided I would look like too much of a dork since I was not cycling, so I filled a water bottle to keep handy. I start using the jack-up mower that Ryan has and 20 minutes into mowing the back yard, the mower DIES. Boo. Ryan is no where around and I am looking like a foo’ with half-mowed lawn. I venture to neighbor’s homes down the block and I find someone out their home and they gladly allow me to borrow their mower so I can finish my lawn. I offered to pay, but they just told me to fill it up with gas upon return.
It was an HOUR long before I was done and I can’t begin to tell you how soaking wet I was. Michigan has a humidity of its own, but it is not Texas. Thank GOD! I waited and downed my water and prayed that a headache from heat exhaustion would not come upon me. I was proud of myself for surviving my first successful lawn mowing and I thank God!
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| From An Opera Singer in the Kitchen |
Question of the day.
Do you listen to your body when it craves something specifically healthy?
I have been craving raw food lately and in the form of tomatoes and soup. Something cool to refresh from the lack of A/C in my home. Ha! A/C unit hopefully to be installed this weekend BTW. Anyway, I have had 3 very ripe on the vine tomatoes staring at me and I knew I had to take a chance at making a cold tomato soup, otherwise known as gazpacho.
I grew up having my very American grandmother prepare this, but not in the way that many recipes explained. I could either taste too much green pepper or too much onion and it was hard to swallow. My preference was never to eat it whether it was my grandma’s recipe or my own, but I broke down. My body shouted for something refreshing and therefore I heeded.
I researched traditional recipes online and in my cookbooks and I finally came to terms with my own version that proved to be SCRUMPTIOUS. Ryan even had 2nd helpings! Yay! He thought the flavor was almost sweet to the taste but perfectly spicy as it went down his throat. Hey, I liked the sound of that! I used red onion to have more sweetness instead of a strong onion flavor. I also used orange bell pepper because green pepper tends to give me indigestion. I really enjoyed that substitution
I decided to make melted “cheese” toast on the side to accompany along with a spinach salad that I will share tomorrow. Daiya vegan cheddar crumbles came to the rescue and made for a delicious melted toast that completed a great summer dinner.
I hope you try this recipe, because not only was it quick, it is also VERY healthy! 🙂
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| From An Opera Singer in the Kitchen |
Ingredients
- 3 ripe on the vine tomatoes, cored
- 1 1/2 cups grape tomatoes
- 4 Tbsp extra virgin olive oil
- 3/4 of an English cucumber, peeled and seeded
- 4 Tbsp Panko bread crumbs
- 1/4 orange bell pepper, diced
- 1/2 red onion, diced
- 3 garlic cloves
- 1/4 cup water
- 2 tsp fine sea salt
- 3 Tbsp apple cider vinegar
- 2 slices rye bread
- 1/2 cup Daiya cheddar crumbles
- 2 tsp dried parsley
- 1/8 tsp salt
Instructions
- Place all ingredients in a blender or Vitamix and blend well until smooth for about 3 minutes.
- Refrigerate for 1 to 2 hours before serving.
- Garnish with organic crunchy onions and chopped parsley (or dried).
- Prepare "cheese" toasts.
- Postition oven rack to second to highest rack from the top. Turn oven to broil.
- On baking sheet , lay out bread and split "cheese" between both slices.
- Sprinkle parsley and salt and place in oven rack.
- Broil until slightly browned and cheese is broiled. Slice in half once toast is somewhat cool.
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| From An Opera Singer in the Kitchen |
