Tuesday, September 28, 2010

Grandpa's Gazpacho

I wanted to make a soup for J and I to have for lunches this week. I had two qualifications that I was hoping would be met:

1) Soup full of vegetables to help with this resolution
2) Soup that could be served hot or cold since J doesn't always have access to a microwave come lunch time

My grandpa's Gazpacho immediately came to mind. Every summer during our week long stay in Michigan, my Papa makes Gazpacho. To me, a cup of this cold soup tastes like summer. Some of my earliest memories are of Papa sharpening his knives and preparing all of the ingredients for his creation. Some years the kitchen would be our picnic table outside by the pool so that he could take in the Lake Michigan breezes. Other years it was on the worn wooden table in the old farmhouse's kitchen. No matter the location of the "kitchen," the soup was always delicious! A large metal pot always occupied the bottom shelf of the refrigerator so that as uncles, aunts, and cousins came back from town, the golf course or the beach, lunch would be ready and waiting.

In honor of Papa's birthday on Sunday, I've decided to share his recipe with all of you. Enjoy!

A vintage picture of my Grandpa and Dr. Paul cooking

Grandpa's Gazpacho

1 15 oz. can whole tomatoes
1 can Ro-tel tomatoes
2 ripe tomatoes

1/2 cup chopped green pepper

3/4 cup chopped celery
3/4 cup chopped cucumber

1/2 cup sliced green onions

2 large cloves of garlic, minced

Juice of 1 lemon

2 tablespoons olive oil

3 tablespoons red wine vinegar
3 cups V8 juice

1 large tablespoon horseradish
cup white wine, such as Chablis

1 tablespoon dried parsley, 2 tablespoons if using fresh
1 can condensed beef bouillion

1 teaspoon dried basil

1 teaspoon Worcestershire sauce
1 can black olives, sliced

Kitchen Supplies:
1 large stock pot
Blender or food processor

Chop tomatoes (whole, Ro-tel and fresh) in the food processor or blender. Pour into large container. Add green pepper, cucumber, zucchini, green onion and garlic. Add remaining ingredients and let chill in refrigerator for 12-24 hours. Serve with herb croutons, if desired.

There is quite a bit of chopping involved and lots of ingredients, but it is so worth it!

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