Here There and Everywhere

Expat wanderer


Quick and easy, blender Gazpacho hits the spot as temperatures rise . . .

It’s hitting over 100 degrees fahrenheit in Kuwait this week, and it’s time to make up your first batch of heat-quenching Gazpacho. Not only does it taste good – it has relatively few calories, and lots of vitamins and minerals. It is also very filling for those who are trying to watch their weight.

It was a steamy hot day in Washington DC the first time I saw this made or tasted it, and the heat serves as a condiment, underlining the cool, refreshing, healthy taste of this all-time favorite cold soup. So tasty, and so so EASY!

Beth’s Gazpacho

1 large clove garlic
1 peeled onion
2 cucumbers
2 tomatoes
1/2 large green pepper
1 can condensed consomme
1/4 cup wine vinegar (red vinegar in Kuwait)
1/3 cup olive oil
1/4 teaspoon tabasco
1 teaspoon salt
Fresh, coarsely ground black pepper
2 8 ounce cans of tomato sauce (small packets in Kuwait)

Cut garllic and rub inside of chilled pottery or glass bowl. then crush garlic and put in bowl. Add consomme and tomato sauce. Chop 1/2 onion and 1 tomato and puree in blender with some of tomato – consomme mixture. Pour all into bowl and add other ingredients except vegetables.

(I actually add all the vegetables to the blender and blend to get a thick soup, but I am giving you the original recipe above. I also add some fresh Kuwaiti cilantro – maybe 2 tablespoons)

Chop remaining vegetables as garnish. You can also garnish with some garlic croutons and a dollop of sour cream.

On a hot day, this thick soup can be a meal in itself, with a loaf of French bread or a mezze or two, or you can serve it in smaller portions as an appetizer.

Gazpacho photo courtesy of

April 29, 2007 - Posted by | Cooking, Cross Cultural, Diet / Weight Loss, ExPat Life, Health Issues, Kuwait, Living Conditions, Photos, Recipes, Uncategorized

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