For the August birthday lunch, our co-worker couldn’t make up her mind about what she wanted me to make. I finally took matters into my own hands and settled on a make your own salad bar, gazpacho, bread, and chocolate chip cookies. I love gazpacho, but the hubby despises cold tomatoes so when the opportunity to make it for work came about, I jumped at the chance. Besides, it would use up a lot of my garden and CSA vegetables, which is always a plus.
I pulled up a few recipes on the internet, I didn’t find one that stood out to me, so I ended up winging it, with fantastic results, if I do say so myself.
1 Cucumber, seeded and finely diced
2 Peppers, seeded and finely diced
5 Tomatoes, seeded and finely diced
1 Red Onion, peeled and finely diced
3 Cloves Garlic, peeled and finely diced
1 Jalapeno, seeded and finely diced
5 Cups Tomato Juice
Juice of One Lime
Take half the vegetable and half the tomato juice and put it in a food processor. Pulse until everything is smooth and uniform. Pour into a serving bowl, add the rest of the diced vegetables, the lime juice, and the rest of the tomato juice. Taste, season with salt and pepper. Chill for a minimum of four hours, preferably overnight. Serve with a garnish of thinly sliced scallions.
Everyone at worked loved it. The fact that it was made with fresh picked vegetables, it was both vegan and fat-free made all of the girls very happy. We had nothing left for me to put away when lunch was over. Now that is what I call a winner!