Tuesday, April 12, 2005

Macho Gazpacho

This chilled soup ain't for sissies. At least not the way I make it. It also makes a ton, so be prepared to eat it a few days, or feed your friends. All of them. (You could also probably freeze this with no ill effects.)

What you'll need

1 can corn (I use sodium free, or you can use a can's worth of frozen)
1 can black beans rinse and drain these well
1 carrot, diced 2 if you're freaky like that.
1-2 stalks celery
1-2 medium sized tomatoes, diced or one can of GOOD tomatoes if you're doing this in January
1 cucumber, seeded, chopped use English if you like.
1/2 to 1 green pepper or another color if you're feeling fancy
1-2 jalapenos or use a hotter pepper if you're so inclined- minced.
1 large bottle V-8 or tomato juice Spicy, if you like
Tabasco optional, but I like it
sour cream this is for garnish, and is optional

Now, for the love of all that's holy, wear GLOVES when you seed and mince your jalapenos. Trust me, it sucks having hands that burn all night long. And don't poke at your eyes, nose, or other damp bits unless you've washed your hands thoroughly, repeatedly, unles you enjoy weeeping and cursing the day you ever looked at a hot pepper.

That said. Prep your veggies, and put them in a big whonkin' container. Aim for bite sized hunks. If you like things spicy, don't seed your jalapeno, if you prefer milder fare, omit the jalapeno, or carefully remove the ribs and seeds.

Once all of your veggies are in the container, pour on enough vegetable or tomato juice to make it soup. Season with tabasco, and chill for an hour or so (though if you don't, you won't die). Serve cold, topped with a dab of sour cream and some really good crackers.


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