Recipe of the Week: Gazpacho
Nadia G is the host of Bitchin’ Kitchen TV show on the Cooking Channel, and in Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble, she brings her expert cooking and rock star attitude from the small screen and into your kitchen. This week’s recipe is Nadia’s G’s take on Gazpacho, a refreshing Spanish soup that requires no cooking time at all. This recipe works great as a fancy starter for a dinner party or romantic night in, and you should enjoy it soon before it’s too cold and you’re only craving soups that are piping hot!
I’m gonna be honest with you: when I first came across gazpacho, I didn’t trust it. An uncooked soup was as foreign to me as an uncooked soup. But as with any minimalist recipe, it’s the quality of the ingredients that makes all the difference. That being said, I’d go all organic with gazpacho, so you can really appreciate bright, fresh favor of this delightful uncooked soup.
servings: 4 to 6 | easy
• 3 cups tomato juice
• 1½ cups vegetable broth, chilled
• 1 tsp hot sauce
• ½ tsp celery salt
• freshly ground black pepper, to taste
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 1 orange bell pepper, finely diced
• 1 English cucumber, seeded & finely diced
• 1 bunch radishes, finely diced
• 1 red onion, finely diced
• 3 ripe tomatoes, finely diced
• ½ cup minced fresh dill
• large mixing bowl
SHKIAFFING IT TOGETHER
In a large bowl whisk together the tomato juice, chilled vegetablebroth, hot sauce, celery salt, and freshly ground pepper. Add all thediced veggies and the fresh dill, and stir to combine. Chill thegazpacho. Ladle into bowls and serve with your favorite crusty bread.
Download this recipe for free here.
We hope you enjoy it!