Confession: I made this dish a couple weeks ago, one of the last posts conceived in my old kitchen, because I moved last weekend! Apologies for the lack of posts in the last couple weeks — between traveling to Michigan for my cousin’s wedding, packing up my apartment and moving, and my 17-year-old brother coming to visit this weekend, blogging has sort of taken a backseat (but not for long, I promise!).
Simple tomato gazpacho (recipe at the bottom)
It has been hotter than hell in the city, which has made the thought of cooking quite unappealing. Standing over a stove or in front of an oven? In a sauna? No, thank you. (OK, so I’ve still had to do it a bit anyway; but it’s awful.) So I made gazpacho, cold soup that doesn’t require any cooking. To go with it, check out a few summery songs I’ve heard recently — maybe they’ll make you forget about the heat for a little while?
THE RECIPE (Adapted from Oh She Glows)
5 cups fresh spinach
2 cups tomato juice, divided
About 1/2 cup cilantro
1/4 cup onion, chopped
1 cucumber, chopped
1 green bell pepper, chopped
4 cloves garlic
8 Roma tomatoes
Juice from 1 lime
Red pepper flakes, salt, and pepper to taste
• Dice the cucumber, 4 Roma tomatoes and onion; finely chop the jalapeno and add to a large bowl.
• In a food processor, combine the spinach with 1/2 cup tomato juice. Add to bowl with diced veggies.
• Also in the food processor, combine the remaining 4 Roma tomatoes with the cilantro and garlic cloves. Add to bowl. (If your food processor is as tiny as mine is, you might have to do this in a couple batches.)
• Add the remaining 1 1/2 cups tomato juice, along with lime juice, salt, pepper, and pepper flakes to taste.
• Refrigerate for a while; it tastes better when the flavors have time to soak together.