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Tasty gazpacho proves lesser of two challenges

By Dave Ross

Every now and then, life has a way of reminding you that the person you have become is a compilation of all of your experiences.

I had just such a moment the other day while attending a meeting at which we were trying to organize and edit our homeowner-association newspaper, and were short on time due to the illness of one of our editors.

The lady we were asking to come to our rescue cheerfully accepted the increased work load but offered that she would not be able to prepare the gazpacho she had promised to bring to the Foreign Film Club’s showing of Don Juan.

Since I am a better cook than I am an editor, we reached a compromise. I would make the gazpacho and she would edit the paper.

I got the best of that exchange.
Somebody once said that an army travels on its stomach. If that is true, I must have been a general in a past life.

Every time my wife and I have the opportunity to travel, she captures the moments with pictures and souvenirs. I bring back memories of the food we have eaten along the way.

My memories of gazpacho recall one of those perfect travel experiences.

It was the first big trip my wife and I were able to take--17 days in Lisbon, Portugal, and Madrid, Spain, ending with a week on the Costa del Sol.

It was early summer and the weather could not have been better. Warm days and warm nights--just the perfect scenario for two half-frozen Minnesotans to wander their way through paradise.

One evening while touring the Plaza Mayor in Madrid we stopped for dinner at an outdoor restaurant. It was about 10:30 p.m. (Spaniards eat very late), and the sky was clear and filled with stars. The Plaza was busy with people enjoying the night. In the background street musicians were playing guitars.

It was in this picture-perfect setting that I enjoyed my first taste of authentic gazpacho. Just for the record I did not order it; my wife did. The thought of cold tomato soup for dinner was something this hungry Norwegian would not even consider.

After our food was served my wife told me I had to try hers. As I opened my mouth to say no, she shoved in a big spoonful of the stuff. That is one of the many things she has done, in opposition of my wishes, that I am truly thankful for.

My mouth exploded with the flavor. The soup was both fresh tasting and refreshing. For those of you who think gazpacho is just a dish of cold tomatoes, try this recipe.

If you don't like it, just give me a call and I will be happy to come over and eat the rest for you.        
Gazpacho
2 medium cucumbers peeled seeded and chopped
5 medium tomatoes peeled and chopped
1 medium red onion peeled and chopped
1 green bell pepper seeded and chopped
2 cloves crushed fresh garlic
2 cups of bread cubes cut from French bread with the crust removed
4 cups cold water
¼ cup red wine vinegar
Juice of one lemon
4 tsp. salt or to taste
1 Tbs. tomato paste
4 Tbs. extra virgin olive oil
1 dash hot pepper sauce  
Combine all but the last three ingredients in a large bowl. Using either a
blender or food processor, process the ingredients in small batches into a
smooth consistency.

When all of the ingredients have been pureed, cover tightly and refrigerate for at least two hours. Just before serving whisk in the tomato paste olive oil and hot pepper sauce. Garnish with finely chopped cucumber, red onion, green pepper and toasted bread cubes.
This recipe serves six to eight people and will keep well in the refrigerator

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