goodbye gazpacho

welcome to eat this!

this blog is a collaboration between three friends - max, meg, and kaitlin - planning school graduates located in stockholm and vancouver. we came together through a mutual love of dancing, cities, robots, food, bikes, and mouth trombones. 

our intention is to share our favourite recipes, to celebrate food and cities, and to keep in touch with each other.

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this first post is dedicated to max. who inspired this blog, and us. come back soon.

Goodbye Gazpacho

we enjoyed this cold soup as our last supper before max flew the coop

Ingredients:

1 can of tomato sauce (15 oz)                                       

2 tbsp red-wine vinegar

1 tbsp extra virgin olive oil

1 tbsp honey

   

1 cucumber, coaresly chopped    

1 tomato, cut into 1/2-inch dice

1/2 a green pepper, coarsely chopped

1/2 a red pepper, coarsely chopped

1 celery stalk, coarsely chopped

2 tbsp minced red onion

2 cloves of garlic, minced

1/4 tsp hot sauce

pepper and salt to taste

To Make:

Combine -- tomato sauce, vinegar, oil and honey in a large bowl 

Drink --a refreshing beer or glass of sangria (optional)

Stir -- in all the remaining ingredients

Refrigerate -- in a covered container or bowl until chilled (around three hours or around 5 minutes as we did - still tasty)

Garnish -- with parsley, basil and/or dill, and homemade croutons

Serve -- alongside salad, crusty bread, and square cubes of cheese

Stuff -- it in your mouth

*For Salad: combine favorite garden things, add the dressing your tongue and stomach like best and enjoy

recipe from: Mitchell, P. (2004). "A Beautiful Bowl of Soup: the best vegetarian recipes", San Francisco: Chronicle Books