Try something new and delicious: Gazpacho

Photo: Carol Earnest

Photo: Carol Earnest

Photo: Carol Earnest

Spring is in the air and there is no better way to celebrate the season of rebirth than with ripening produce. Gazpacho isn’t exactly seasonal just yet, but it’s definitely a celebration of what’s to come: sunshine and farmer’s markets.

Though seemingly pretentious, gazpacho was the food of choice for workers during long summer days in the Spanish fields. Over time, various regions in Spain individualized gazpacho with their own local produce, offering a cornucopia of gazpacho recipes today.

Gazpacho has many virtues, the biggest being its sheer simplicity. Preparation takes about a half an hour, allowing you to stick it in the fridge, play a couple rounds of campus golf (or go to Llama), and return to a refreshing taste explosion. It is also important to note that many of the leftover ingredients are easily transferable to Bloody Marys.

What you’ll need:

6 tomatoes, chopped
1 red onion, finely chopped
1 cucumber, peeled, chopped
1 red or green bell pepper, seeded and chopped
2 celery stalks, chopped
2 Tbsp chopped fresh parsley
2 cloves garlic, minced
2 cups tomato juice
1/4 cup red wine vinegar, or Carlo Rossi
1/4 cup olive oil
2 teaspoons sugar
2 Tbsp lemon juice, freshly squeezed
Splash of Worcestershire sauce (optional)
Chili powder/Tabasco to taste
Salt and fresh ground pepper to taste

What you’ll do:

1. Combine all of the ingredients into one large bowl.
2. Put about half of it into a blender and blend until smooth. Return to bowl.
3. Cover and put in fridge. Preferably chill it over night but six hours should do the job.
4. Top with a garnish of choice, such as garlic croutons, parsley leaves, or sliced strawberries for the adventurous. Serve with a pale ale.