Apologies for the recent hiatus. I’m writing from my bed, recovering from the wisdom teeth extraction I’ve been putting off for nearly a decade. While the inconveniences that accompany such a surgery have been literal pains, nothing makes me as sadder than not being in the kitchen whisking, roasting, and munching the day away. As much as I love a creamy side of mashed potatoes and gravy, nothing seems to keep its appeal after the fifteenth straight meal in a row. But after the swelling subsided, I was back in the kitchen, excited at what I could whip up with a new set of rules to abide by – nothing crunchy, too hot, or small enough to get lodged in my mouth. Lucky for me, I realized that a classic gazpacho met all these criteria AND is a perfect summer meal. Finally, a meal that I could share with friends and celebrate the season with while I recover!
I kind of like to think of gazpacho as more of a refreshment than as a soup as it is usually eaten to cool off during a hot day and is not often eaten in large proportions. Admittedly, the first time I had it, it felt like eating a bowl of a dip with a spoon…which I later realized is actually awesome. To add a little heat to this cucumber gazpacho, I added some wasabi to the soup and garnished with some spicy sausage. Try serving this dish in small shot glasses for your next summer social!
