This weekend, as you know, is Labor Day weekend. The unofficial end of summer. To commemorate this solemn event, John and I are having a summer blow-out week on this here blog. It will be BIG! It will be HOT! It will be HUMID! It will be MOSQUITO FREE!
Anyway, since we still have a few real weeks of summer left, and some lovely fall weather coming up, we thought we’d start this SUMMER BLOW-OUT WEEK (did you hear that echo or was it just me?) with a recipe for gazpacho. And here it is:
2 5.5 ounce cans of V8 juice
1/2 cucumber, peeled, seeded and cut into cubes
1 red pepper, cored, seeded, and diced
1 jalepeno pepper, cored, seeded, and diced
1/2 medium red onion, chopped
3 ripe tomatoes, coarsely chopped
2 cloved of garlic, chopped
1 cup breadcrumbs
1/4 c olive oil
juice from 2 limes
salt and pepper (to taste)
Combine the V8 juice, cucumber, red pepper, jalapeno pepper, red onion, tomatoes and garlic in a food processor and pulse until pureed.
Add the bread crumbs, olive oil, lime juice, salt and pepper. Stir together. Transfer to a bowl or pitcher and chill in the ‘fridge for at least an hour.
That’s it – eat it up!
You can also add some sliced avocados on top if you like (don’t mind if I do!)