I do love me some gazpacho lambs. Something about the aroma and all the flavors chilled together make it a perfect soup. We had tropical storm Hermine making out with Central Texas earlier this week so I was happy at the notion of making a simple and comforting soup to watch as the rain and thunderclouds passed by.
I chose this Tomato and Pepper Gazpacho with Sherry created by Chef José Andrés in the new Bon Appetit (let’s talk about the cover burger recipe later poodles WOW right?). I don’t think anything could be as easy as chopping up tomatoes, bell peppers and cucumber, blending in a food processor and chilling. Two notes, I ran out of fresh garlic (yeah that’s weird I know) so I used two tablespoons of garlic powder and didn’t have sherry (that’s not weird I don’t think?) so just used the sherry wine vinegar.
I made all of the garnishes – easy peasy – and bam, some really, really good gazpacho on the table and awesome leftovers. I served this with some simple cantaloupe wrapped with prosciutto and black pepper sprinkled on top.
The rain kept going but sadly our gazpacho experience didn’t last long. Make this for a simple, quick and delicious meal at home and enjoy for lunch the next day!