my gazpacho brings all the boys to the yard.

that's right, it's better than yours.

it's true; i talk a HUGE game about my gazpacho (a cold veggie soup in a tomato-based broth, for the uninitiated), but i think it's warranted. it got a great response at a dinner party i just had, and a bunch of people asked for the recipe, so i figured i would post it (and simultaneously re-start keeping this blog up to date!).

gazpacho
so, first, my two part gazpacho manifesto:
first: thou shalt not blend.
blending gazpacho is for the weak. if you take care with your broth, there's no need to blend.
second: thou shalt let your gazpacho rest.
the great thing about gazpacho, like chili, is that it gets better with some time to rest. it's convenient, too, because you can make a huge amount of it, in advance, and eat it for days.

the broth is easy, but like so many other recipes i post, it's a matter of taste. i don't make it the same way every time, so i've just put down the basic ingredients, with approximate measurements for this last batch. it'll be up to you to find a balance you like. just whisk together V8 (2 bottles), veggie broth (1/2 carton), olive oil (a few tablespoons), lemon juice (4 medium sized lemons), hot sauce (i used 1/2 bottle of green tabasco), salt, pepper, and cumin. re: the cumin, i think it gives the spiciness a nice bottom note, but then again, i once put cumin in biscotti, so i'm pretty much an outlier when it comes to cumin use.

chop into medium bits: carrots, tomatoes (take out the seeds and goo with your thumbs), cucumber (unpeeled), green pepper. cook some onions and a few cloves of garlic, until the onion's a bit soft. let the gazpacho chill in the fridgee for up to 24 hours.

oven roast some corn on the cob (husked) at about 375 or 400 (depending on your oven); slice off the kernels and mix them in just before serving. don't skimp with the veggies, there should be tons.

garnish with avocado, cilantro, more hot sauce, toasted sunflower seeds, sour cream or greek yogurt, or anything else you like.