I've never been a big tomato fan -- especially raw tomatoes, like on a sandwich or in a salad. But for some reason, every summer I end up craving a chilly bowl of tomato-y gazpacho.....my favorite recipe is this one, topped with crunchy, delicious basil croutons.After some chopping, the whole thing is made in the blender - which my daughter found pretty hilarious. She walked past me in the kitchen and said, "Eeeeew! Are you making a tomato smoothie?! YUK!"
Aside from the three tablespoons of olive oil in the croutons, this is an incredibly healthy and lowfat soup. Other than that, I guess I don't have too much to say about this recipe -- my husband likes it and my kids despise it. But I make it once a summer because I love it!
I can't believe I bought, but forgot to add, the jumbo cooked shrimp that I was supposed to chop and stir in just before serving! What a ding-a-ling! I'll have to find another use for those today....maybe I'll make an orzo salad recipe I saw in one of my Barefoot Contessa cookbooks.
I'm so happy that leftovers are waiting for me in the fridge for lunch this afternoon!
