Posts Tagged ‘gazpacho’


Back from the dead–or so it would seem.

I’m sorry there haven’t been any posts in such a long time. Between work and summer travel, I struggled to find any time–other than a few Instagram pics. My family and I spent two weeks in Europe visiting friends and family and then spent an incredible two weeks in Africa. (Look for a post on that soon.)

You might think that after taking a hiatus from the blog that I would post something really elaborate or spectacular. But in reality, I want to share an unbelievably simple, but delicious recipe as I start back up with my blog.

With all I see happening in the world right now, I’m personally craving comfort, simplicity and nourishment.

Maybe you live in a part of the United States that saw the brutal force of our world’s ever-strengthening storms. Or maybe you live in a country recently targeted by terrorists. I know it’s all relative, but until the last decade, my generation has managed to avoid a lot of large-scale and widespread adversity. Now I look around at what’s happening in many regions of the world and read news reports, and find myself nearly in a state of disbelief that so much division, animosity and chaos exists.

While it may not necessarily be recommended, many of us take comfort in food. And fortunately, food remains one of the main ways in which we experience other cultures, experience camaraderie and strengthen our families and our ties with friends, so I plan to start posting a lot of simple, healthy and comforting recipes. Try this super easy cold soup, which makes a perfect starter to a late summer or early autumn lunch or dinner.



1 ripe melon*, seeds removed, scooped from rind and cut into large chunks

1 English cucumber, peeled, seeded and roughly chopped

4 tbsp fresh mint leaves

Juice of one lime

1/2 tsp salt

Mint leaves for garnish

*Canary or Honeydew melons work best for this recipe, but nearly any will do.



Place first five ingredients in a high-powered blender. Blend on high for approximately 30 seconds. Adjust seasoning as needed and blend to incorporate. Chill for 1-2 hours.

Stir or lightly reblend, then ladle into bowls and garnish with a swirl of extra-virgin olive oil and a sprig of mint.

Serves 4.





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Since I posted that somewhat decadent strawberry tart earlier this week, I thought I would redeem myself by sharing my favorite recipe for easy-to-prepare, incredibly healthy gazpacho soup.┬áThis soup makes a wonderful, light meal when served with a slice or two of rustic bread. It also makes an excellent first course to a meal of grilled fish or chicken. If you’re serving wine, pair it with a crisp, relatively dry Chardonnay.





1 red bell pepper, cored, seeded and chopped into 1/2-inch pieces

1 large cucumber, peeled, seeded and roughly chopped

1/2 yellow onion, roughly chopped

2 stalks celery, chopped

1 14-oz can of crushed or chopped tomatoes

1 clove garlic, crushed

2 tsp Worcestshire sauce

1 pinch of red pepper flakes (or a dash of Tabasco or other hot sauce)

2-3 tbsp good quality red wine vinegar

olive oil

sea salt and fresh-ground pepper to taste

2 tbsp fresh cilantro, roughly chopped

1 ripe avocado, peeled and chopped


Place the chopped bell pepper, cucumber, celery and onion into a blender. Add half the tomatoes and 1/2 cup water. Pulse or blend until the chopped vegetables have been further chopped to a consistency you like. I like my gazpacho to have texture, but I dislike large chunks of anything.

Add the remaining tomatoes along with the garlic, vinegar, red pepper flakes, 1 tbsp olive oil and Worcestshire sauce. Blend. Season with salt and pepper to taste. Chill for at least 30 minutes.

When ready to serve, pour into soup bowls. Garnish with a drizzle of olive oil, a little chopped avocado and a sprinkling of cilantro.

Serves 4 to 6.

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