Five Minute Gazpacho

It's been awhile, huh? Yeah, I got pregnant, which came with this rare condition called Hyperemesis Gravidarum - and if you think feeling like you have food poisoning for 7 months sounds rough, imagine what that does to the life of a foodie!

At 30 weeks, I still can't handle most eating let alone most "cooking", but I can only go so long away from the kitchen! So here's an awesome cheat, gazpacho that only requires me to be in the danger zone for minutes! Adam gives this one a thumbs up - and I think that's pretty big coming from a dude that isn't all that into cold soups! Serve it up with some cheese on toast and that's dinner around here these days. :D

The tomatoes should be nice and ripe, overripe even and you can supplement with canned if you want. Most recently I used green bell pepper because that was what was hanging out in the veggie drawer of my fridge, and I thought it worked really well.

Don't want to drive you crazy with the options, but this is a really flexible recipe. For example, you could use sherry vinegar instead of white wine - or red wine vinegar, for that matter! Have a bit of red onion hanging around? Dice some up and add as garnish. Over salt it? Add some more tomatoes.

Five Minute Gazpacho

(four servings)

2 lbs ripe tomatoes, quartered and seeded

1 cucumber, seeded and cut down to size a bit

1 bell pepper (red or green)

salt to taste (approx 1 tbs)

white wine vinegar to taste (approx 2 tsp)

optional: diced red onion

1) Blend veg and a tsp of vinegar.

2) Add seasoning and vinegar to taste.