Earlier this summer I was invited to a potluck  where guests were instructed to bring a summer dish that reflected their traditional culture or ethnicity. There was cuisine from nearly every part of the world-- an exciting opportunity for a food lover like myself. I was amazed to find while every culture had a different way of preparing food, most native dishes were quite healthy. For any culture to last, it must be fueled by a tasty and well balanced diet.     

At that same potluck I tried  gazpacho for the first time. The consistency was soupy but the flavors reminded me of salsa. I wasn't far off. Sarah, an acquaintance who brought the dish, informed me that the soup was tradition of Spain and has strong associations for her with summer and family togetherness. With this gazpacho recipe from the Urban Simplicity blog we can enjoy the flavors of southern Spain anytime.

Gazpacho

Makes about 5 cups

2 large tomatoes, diced
1 red bell pepper, diced
1 English cucumber, diced
2 slices bread, crusts removed, diced
1/2 onion, diced
1/4 cup olive oil
2 tablespoons white wine vinegar
2 jalapeno peppers, minced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano

Combine all of the ingredients in a blender and pulse until desired consistency. Let stand 10 minutes; served chilled or at room temperature. Optional garnishes include but are not limited to: diced raw onion, hard cooked egg, parsley, and olives.