|Castillo de San Marcos, built 1572 St. Augustine, FL|
There is a lot to be said for Florida. <HOT> We visited St. Augustine which was really interesting <HOT> and we drove through the Ocala National Forest <HOT> on our way to visit my sister who lives in The Villages <HOT>. A highlight there was an airboat ride on Lake Panasoffkee <HOT> to see alligators and birds. We only saw a couple of alligators because mid-day <HOT> they apparently like to hang out in shaded mud which I understand completely.
So after returning to Annapolis <HOT> late in the day yesterday I was in no mood <HOT> to make or to eat hot food. Gazpacho was just the ticket. I found a recipe on AllRecipes.com and with the exception of a few minor tweaks on my part, I give credit for this recipe to whomever originally posted it online. This is wonderful gazpacho! My version of it follows. I highly recommend it.
2 1/2 c. Spicy V-8 juice
2 1/2 c. vegetable broth (I just used bouillon)
1 large tomato, diced
1 14 oz can diced tomatoes (with basil & garlic) with juice,
1 carton grape tomatoes, chopped (cuz that's what we had)
4 large avocados, peeled, pitted and cut into bite-sized pieces
|The last of the Avocado Gazpacho|
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/4 c. extra-virgin olive oil
1/2 large red onion, finely diced
2 lemons, juiced
Handful of chopped fresh cilantro (I really like cilantro, so this is quite a bit more than the original recipe called for)
2 T. white wine vinegar
A few dashes of Tabasco sauce
Salt and freshly ground pepper to taste. (I started with perhaps 1/2 tsp of salt and 1/4 tsp of pepper and then adjusted further from there.)
Mix all of the above ingredients together in a large bowl. Cover and chill for 3 hours or overnight to allow the flavors to blend. ENJOY!
Servings: Original recipe says 8 (however we liked it so much that for us, it was 6 servings)
Oh, and heads up to friends and family: When you come to visit us, you're probably going to be served this dish.