Recipe: Gazpacho

I’m on a serious, serious health kick. I’ve recently left my job as a pollster – I feel fortunate to have seen an inside look into the development of competitive political campaigns, but political consulting wasn’t the path that I saw myself on in the long term.

While I’m figuring out the next step – and finally settling the long-term debate I have with myself between pursuing public interest law or academia, I’m taking time to rejuvenate in every possible sense. I’ve really pumped up my fitness routine. I’ve been attending the LA Public Library’s incredible free lectures, and the Colburn School of Music’s free recitals and concerts. I’m finally learning Spanish, spending several hours a day studying intensively.

Foodwise, I’m finally have time to cook nutritious meals again, and it feels amazing. Last weekend, we went to the Hollywood Farmer’s market and got an incredible spread of beautiful fresh California produce – carrots, beets, chard, lettuce, fresh onions, strawberries. I couldn’t wait to get cooking.

One recipe I’ve really been craving is gazpacho. I made some for lunch today and it was amazing. Jon was also a big fan.

Jon’s One Line Review: The soup may be cold but Greer’s on a hot streak with this one.

Ingredients:

  • about 5 juicy fresh tomatoes, quartered
  • 1 cucumber
  • 1 red pepper
  • 2 small or 1 large shallots
  • 2 cloves of garlic
  • about 1/4 cup vinegar (sherry or cider)
  • about 1/4 cup olive oil
  • salt
  • pepper

Directions

  1. In a blender or food processor, blend the tomatoes. Add 1/2 the cucumber (quarter before adding), 1/2 the red pepper, the shallots, and the garlic. Blend until smooth.
  2. Add the vinegar, and olive oil. Taste, and adjust proportions as desired.
  3. Add salt and pepper to taste.
  4. Chill (gazpacho is best after 1-2 days, but I was very impatient and ate mine immediately)
  5. Serve with a sprinkling of diced red pepper and cucumber, a drizzle of olive oil and cracked grated pepper.

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