So since I was pretty much non-existent/missing in action all weekend at clinicals.
I thought I'd make a big batch of "side-dish" to have around for the weekend. So Friday I did some recipe-research and found a great recipe for Gazpacho.
I have never made or ate Gazpacho before, and neither has Ryan. So I pulled out from fresh veggies, our handy food processor and cooked away.
I didn't really "dig" the recipe, since it was calling for raw onions (and that makes my stomach SCREAM in pain) -
- 2 cans Tomato Juice
- 1 medium tomato
- 1 cucumber, sliced/chopped
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 1/2 large onion
- 1/2 green pepper
- 1/2 Habenero pepper (if that's how you "roll"...you can skip this if your feelin' mild)
- 2 tbsp Red Wine Vinegar
- 1/2 tsp cumin
- 2 cloves garlic, minced
- pepper to taste (salt is kind of unneccessary since there's tomato juice in this!)
- Sautee the onions, habenero, and garlic in a pan until soft
- Chop all ingredients and add to food processor
- Add cucumbers and tomatoes last, for you don't want these chopped too finely.
- Refridgerate for 2 hours minimum to allow flavors to blend.
Here is where the humor comes in.
Saturday I was at clinicals all day. We had a going away party to attend that evening. So, I planned on just meeting Ryan there (since I don't get off clinicals until about 7:40 pm).
When I arrived, Ryan said, "Hey, I am so sorry - I put it in a container and everything, but I forgot to bring that cucumber salsa to the party. Man I ate that stuff right up today -- best salsa you've made in awhile! Nice work!"
....I hesitated for a moment, because I didn't get what he was talking about.
So, apparently I did something wrong with this recipe. I had some for lunch yesterday - and yep, it definitely was tasting like a salsa with a fresh-cucumber-y kick.
But delicious! So, if you decide to try this recipe....don't expect gazpacho-y freshness.