Happy Friday, dear readers. It’s been a big week for my little blog, and I really appreciate all of you who have visited, read, shared your comments and sent me emails. I’m having so much fun!
This week’s Kosher on a Budget recipe exchange is all about soup. Hot or cold, meaty or dairy, broth or blended. Whatever soup recipe you’ve got, I want it!
As for my recipe, well, we love cold soup on a hot summer day. And it has been unbearably hot here this summer! So, I’ve been making a lot of our favorite cold soup: Gazpacho.
The recipe I am going to share with you today is a little … surprising. In fact, posting it is taking a pretty big leap of faith for me, because I’m worried y’all might think it sounds gross and dismiss it out of hand. (Or just think I’m a total nutcase and dismiss ME out of hand!) But PLEASE don’t do either.
I promise, this gazpacho is ah-mazing! It’s more filling than the typical Moosewood type gazpacho, and I always get rave reviews — and requests for the recipe. Which I usually don’t give out due to my above insecurities.
Anyway… here it is. My slightly surprising, but always delicious, gazpacho, as taught to me by my wonderful friend Jane in Jerusalem.
2 roughly chopped yellow onions
4-6 cucumbers, peeled, seeded and sliced
2 roughly chopped green peppers
3 tomatoes – peeled and diced (or unpeeled, if you’re lazy like me!)
6 eggs (surprising ingredient #1)
2/3 cup olive oil
2/3 cup vinegar (apple cider is best, but I use red wine in a pinch)
2 cups tomato juice
4 garlic cloves
4 T lemon juice
4 T brown sugar
1/2 t cayenne pepper
fresh dill weed, chopped fine (the dill is SO nice in this recipe, do NOT omit)
4 T mayonnaise (surprising ingredient #2)
Put everything but the dill and mayo into the food processor. You may need to do a couple of batches unless your food processor is industrial size.
Put everything into a large pot and bring to a boil. Cover and simmer for three minutes. (This cooks the eggs, so you don’t have to worry about icky raw egg issues.)
Take off the heat and stir with a fork. Add mayo and dill and “zhuzz” with a hand immersion blender.
Serve with little bowls of toppings such as finely diced peppers and cucumbers, or croutons. I love the little Israeli croutons that are super hard and don’t lose their crunch in liquid. (I’m not talking about the soup nuts, but rather actual tiny croutons, made by Osem.)
Serves 10-12. The adults enjoy the leftovers during the week, as our kids aren’t huge fans of this one.
Notes on Cost: Mayonnaise, eggs, brown sugar, lemon juice, olive oil and vinegar are all staples in our kitchen, so I consider their cost to be negligible. The tomato juice is around $2.50 at both Target and Walmart, and it should last for at least 2 batches of this gazpacho. Store any leftover juice in a glass container.
The onions, garlic and tomatoes come from our CSA (= sunk cost) and the cucumbers are from our garden. The pepper was free at Target with coupons.
Fresh dill is costly, for sure, so I plan to try growing it in our garden next summer. Otherwise, I buy it from the grocery store the day I plan to use it. You could substitute dried, but I think it would lose something.
Well, that’s it: My special gazpacho, which we’ll be eating tonight. What is your favorite soup recipe? Please do share!