Bottoms Up!

Colin's refined palate never ceases to amaze us. Just when we think he's tried and liked the craziest thing for a near 2-year old, he goes and surprises us with something new. The latest? Gazpacho! We would have never guessed this one in a million years because he has refused every other kind of soup we've ever offered him. I mean, what's not to like about vegetable soup? Nope, he wouldn't touch it. But he was all over some gazpacho. Maybe he just prefers cold soup.


I found this recipe years ago and it has remained a favorite of ours ever since. It's so easy and yet tastes great. I usually try to incorporate this into a meal when Wes is at home because he can make it. It's much better served cold, so it's best to make it a few hours ahead and let it chill until you're ready to serve. The recipe says it will serve 6-8 as a starter but we usually only get 4 bowls. I would recommend using the Del Monte (I think that's the brand) basil and garlic tomatoes over the organic ones. I'm not sure if it's the salt content or what but the depth of flavor was just not there with the canned organic tomatoes. Enjoy!

Five-Minute Gazpacho (from The Dinner Doctor)

1 can (28oz) diced tomatoes with basil, garlic, and oregano, with their liquid, chilled

1 large cucumber, peeled and cut into large pieces

2 T. olive oil

1 T. red wine vinegar

Place the tomatoes with their liquid and the cucumber, olive oil, and vinegar in a food processor and process n short pulses until the mixture is soup-like in consistency, smooth with a few chunks, 15-20 seconds. Or puree the ingredients in batches in a blender, and serve.

Serves 6 to 8 as a starter