an army wife's guide to life

food and homemaking goodness


This is a post with no pictures…I meant to take them, but I didn’t, and it’s a complete original, too. I actually wrote down what I was putting in it and how much, just for y’all. I started at the grocery store, knowing that I wanted to make a gazpacho to go with a dinner, so I picked up a few tomatoes and a cucumber and left it at that. Without further ado, my gazpacho recipe:

3 large tomatoes (about 1.5 lbs)

1 cucumber, peeled

8 oz of tomato sauce

8 oz water

3 cloves garlic

dash of cayenne pepper

salt & pepper to taste

red wine vinegar to taste

about 10 drops of lime juice

1-2 tablespoons olive oil

  1. Roughly chop the tomato and cucumber and blend with olive oil until smooth, in batches if necessary (if you want a chunky soup, reserve some of the tomato and cucumber and chop them smaller)
  2. Add garlic, tomato sauce and water and blend until mixed
  3. This is where I ran out of room in my blender, so I poured it all into a serving bowl and added everything else, to taste.
  4. Let chill in the fridge at least an hour before serving.

I made the mistake of over-seasoning a little bit, though, so I would recommend stopping just before you feel like it’s seasoned enough. Especially with the vinegar. I like things a little more of the sour/salty side, but take my advice, stop before you think it’s done. Once you put it in the fridge, the flavors will build on themselves and get stronger. After it’s been in the fridge for a while, taste it and adjust the seasoning to be more exact for you.

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