While Jeromy and I are getting to know our sweet baby girl, generous friends have offered to fill this space with guest posts.
This one comes from Amanda of Eats, Love and Happiness. She is currently in her first year of culinary school so I really appreciate her taking the time to share this post with you. In it, she offeres a variation on gazpacho that she learned in school. Someday we’ll have to do a side by side comparison!
Hi everyone! I’m so glad to be back on The Splattered Apron. My name is Amanda and my blog is Eats, LoveandHappiness. I write about my wedding planning, my pup and most recently, going to culinary school. I am a student at L’Academie de Cuisine in Gaithersburg, Maryland.
The basics of culinary school usually include soups and salads. You can imagine that with it being 100+ degrees outside and pretty close to that in our kitchen, making hot soup has been pretty brutal. Last week, we were finally given a soup challenge that was refreshing – Gazpacho Soup! Or as us French culinary students like to call it, LE GASPACHO ANDALOUS.
Gazpacho is simple, full of flavor and one of the best cold soups for a hot summer day. This recipe is extremely user-friendly. Please be sure to let Lisa or I know if you try it out. We’d love to hear your feedback!
(per 4-5 servings)
½ red bell pepper
1 stalk celery
½ green pepper
2 tomatoes (seeds removed)
4 spring onions
½ red onion
2 cloves garlic
tomato juice (if needed)
appx. 1 tablespoon red wine vinaigrette
appx. 1 teaspoon Worcestershire sauce
Croutons (for garnish)
*The cool thing about this recipe, is you can change your vegetables and their amounts. If you like it to have a little kick, add more red onion. If you like it a little soup-ier = more tomatoes. Shape the soup for your taste buds.
(It’s crazy simple)
If you have a meat grinder attachment for your Kitchen Aid, put all of the vegetables, garlic and cilantro through the grinder and into a bowl. Add your vinaigrette, Worcestershire sauce and hot sauce to taste. Add more tomato juice if your soup is not thin enough. Cool until serving and garnish with croutons.
If you don’t have a meat grinder, finely chop all of your vegetables into even pieces. It’s very important that your pieces are all the same size. You can use a potato masher, your hands, forks, etc. to combine the ingredients. I would not recommend using a food processor (unless it’s a manually operated one). You don’t want to puree this soup. It’s better when it’s chunky and has a salsa like consistency.
I think this recipe might be perfect for Lisa and her family to share once they have that little one of theirs. There’s nothing better than a easy recipe to keep things calm while things are a little hectic. I’m so happy to be sharing another recipe with you all while Lisa is meeting her new baby. I know I speak for all of you when I say that I can’t wait to meet the new family member! Thanks again Lisa!