Regrets

I don't have many regrets in life, but I can think of one sad choice I made nearly a year ago involving this...

and this.

Voilà my Dad's amazing gazpacho soup, made from our home-grown summer produce. If you're looking for a tasty way to use up your garden veggies, this cold Spanish soup is an fabulous route to go. My Dad made us a batch last year as we were packing up to move, but I was so obsessed with scrubbing counters that I didn't stop to eat when everyone else took a gazpacho break. Imagine my disappointment when I finally got around to eating hours later and discovered that the soup was all gone!

Well, my poor decision has haunted me ever since--while we ate gazpacho several times in Europe, I was unable to find any that I liked as much, even in Spain. Since we don't have any tomato plants this year, I thought this season would also pass without any of this tasty treat. Fortunately, some good friends gave us tomatoes from their garden, so I was able to make some after all--hooray! It turned out pretty well, if I do say so myself--almost as good as when Papa Kay makes it. Best of all, it is oh-so-good-for-you! So if you're not sure what to do with the bounty of your garden, I encourage you to give yourself a nutrient-packed energy lift and make some good ol' gazpacho, because if you don't, you just might regret it!

Papa Kay's Gazpacho
Note: This recipe creates a chunky, sink-your-teeth-into-veggies version of gazpacho that differs from most traditional, blended varieties.

In a large bowl, mix the following ingredients:

4 cups Clamato juice
1/2 cup minced onion
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 cup green pepper, finely chopped
2 tablespoons parsley, finely chopped
2 garlic cloves, minced
1/4 teaspoon Tabasco sauce
Salt and pepper to taste

Refrigerate the above mixture overnight, allowing the flavors to meld. The following day, add the following ingredients

8 tomatoes, finely diced
2 cucumbers, finely diced
2 avocados, finely diced

Refrigerate again until all the ingredients are nice and cold. Serve chilled with garlic croutons and grated parmesan cheese.

P.S. If you think that you would actually like to try this recipe and happen to know where I live, I have an extra four cups of Clamato juice that you are welcome to. I could only buy a large container, but I probably won't get around to making gazpacho again this season.

P.S.S. B&B, thanks again for the yummy tomatoes! You're welcome to sample the product anytime. But be warned, supplies are dwindling fast. Even my kids like it! :)