There were a number of occasions when the Israelites complained about their food choices while in the desert. They complained about the lack of water and longed for the “melons, cucumbers, leeks and garlic” they remembered from Egypt. Israel and the Middle East is know for its abundance of wonderful fruits and vegetables in the summer. Israel particularly, with its use of drip irrigation has a fabulous choice of delicious produce during the summer.
Gazpacho is a cold soup made with fresh vegetables and/ or fruit. Here is an easy vegetable gazpacho recipe. If you are looking for an easy, refreshing appetizer for a Shabbat or summer lunch, this is it.
Laya’s Easy Gazpacho:
1 green pepper
1 packed cup parsley
4 cloves garlic
1 large tin tomato juice
salt and pepper to taste
Cut all the vegetables into large chunks. Toss them all into your food processor, add a little tomato juice, and blend it until it is the consistency you like . (I like mine to be a little chunky- not completely smooth)
Add the crushed garlic, the juice of half a lemon, and salt and pepper to taste. You may want to add the rest of the lemon juice or more garlic, depending on your palate. Add the remainder of the tomato juice and voila, it’s ready to serve.
A great thing about these basic ingredients is that they are the foundation for a number of recipes including Israeli salad and tabouli. When you try it let me know how you like it!
Enjoy these days of summer and have a Shabbat Shalom!