GUYS ITS FINALLY BASEBALL SEASON!
And I literally couldn’t care less. Well, I couldn’t have cared less until I moved to St. Louis. You basically have to root for the Cardinals in order to be socially accepted into any circle. Granted my circle might just be me and my son, however, I’m pretty sure he would write me off as well if I at least didn’t attempt to seem remotely interested. Did I mention he’s not even two?
It’s that serious.
What I am MOST excited for, is that baseball season = start of excellent weather. But unfortunately….. April has been off to a rocky start and has obviously been skipping it’s antidepressants. The past week has been aggressively bi-polar.
So with that being said….this weather got me feeling so mixed up I decided to take part in a dish that can be just as confusing, Gazpacho.
Confusion, You ask? … well I have always been a tad bit skeptical over serving tomato soup purposely chilled.
But then as soon as I embraced the roasted + raw quality of all the vegetables pulsed, spiced and chilled any and all skepticism had vanished.
This soup is basically a virgin bloody mary on crack. Hell, I mean honestly? Throw in a lil vodka and this could easily make for the most nutritiously boozy meal ever. Where there is a will there is a way. And the will of the way always leads to alcohol.
However, going back to my roots, this soup just didn’t feel right without it’s warmer counterpart, grilled cheese. Or in this case, melted aged cheddar toast with a little goat cheese and kalamata olive spread. Homegirl can never miss out on a carbed opprotunity.
Roasted tomatoes are obviously optional, but offer a really nice roasted undertone to this usually 100 percent raw dish. So I suggest roasting!
Most recipes call for scooping out the seeds of all the vegetables, however I didn’t find this to be necessary. You can easily strain the soup after it has been blended through a fine mesh strainer to create a smoother texture. Especially once the soup is chilled, it tends to thicken up a lot (so any texture will just become magnified once it is cold). I have a Vita-mix and so no straining was necessary (even when I had left the seeds in, as you can see in my pictures). I also don’t mind the texture that the seeds bring to the soup.
I wanted the spice factor to be more controllable so instead of blending a jalapeño, I opted for the addition of a little cayenne. But definitely add some jalapeño if you want to up the heat.
You can make this soup easily a day ahead, in fact the flavor only gets better after a day of chilling.