Rachel Kravetz Presents…Gazpacho!

Guest blog post by Rachel Kravetz

Hey AliBabka fans! As one of Alison’s oldest friends, I’ve seen her through the highs and the lows of her cooking adventures (my favorite has to be our homemade s’mores ice cream, complete with burnt marshmallows and a melted hershey bar). She has grown immensely as a chef, and she’s always my go-to-girl for a good food idea.

As my last hurrah of the summer, I wanted to make a cold soup. Soup is by far my favorite food, but it can be too hot and time consuming during the summer. I am also not a very exact chef, so I wanted something easy to adapt and difficult to mess up. I was drawn to it because of its use of cilantro. Being married to a half-Mexican, cilantro has become a staple herb in our household. It adds a brightness and punch of  flavor to anything from hamburgers to watermelon.
The best thing about this recipe is that there is ZERO cook time! I present to you:

Gazpacho Soup!

3 medium size tomatoes
1 cucumber
½ red pepper
½ yellow pepper
½ orange pepper
½ white onion
handfull of fresh cilantro
1 small can tomato paste
1 cup water
salt and pepper to taste

Chop up all the fresh ingredients. Add tomato paste and water. More or less water can be added depending on the thickness you like. Throw it all into a blender (I prefer my ‘zhuzher’, otherwise known as an immersion blender) Blend ingredients until smooth, then add salt and pepper to taste. Chill in the refrigerator for ~4 hours. Serve with some sprigs of cilantro for garnish, and Buen apetito!

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