Thursday, September 16, 2010

Gazpacho: Soup and Superpowers

I have been thinking about superpowers a lot lately - and how much I want them. Yeah, I know, spending my time daydreaming about superpwers doesn't really smack of grown-up responsibility or maturity. Yeah, yeah, well that's how I look at most things in my life. I'll be an adult when I have to be, but I'm going to be a kid as often as I can. So this is where I rationalize fantasizing about superpowers. And if you're all honest, what person with the smallest amount of imagination doesn't? Right. That's what I thought.

Last month, I was watching a lot of Buffy the Vampire Slayer, which really made me want super strength - just for the badass factor. Then, after Boyfriend and I stuffed ourselves stupid with seafood while on vacation last month, I wished I had a superpower that would cook me excellent food, which little or no effort on my part. Oh, wait, they call that delivery. No, really, I got to asking myself, what superpower would be best for the kitchen?

At first I thought I might like Superman's lazer eye business, so that I could cook food with my eyes, but that didn't seem right. Then I thought I could be like Magneto and move all my pots and cooking utensils around with my mind. I finally settled on being like Wolverine. I can't get away from how handy those claws would be for chopping and dicing. (Snikt! Snikt! Gazpacho!) Plus, if I were like Wolverine, I get to drink beer and be irreverent. Bonus.

What superpower would you like to have in the kitchen?

28-ounce can diced tomatoes (include juices)
1 cucumber, seeded and finely chopped
1/2 yellow pepper, finely chopped
1/2 red onion, finely chopped
1 jalapeno, seeded and minced
1 garlic clove, minced
1 big handful of cilantro, chopped
2 tbsp. lime juice
1 cup white wine
1/4 cup olive oil (I would use less next time)
salt and pepper
dash(es) of Sriracha (optional)

Combine first 8 ingredients. If too thick, add wine and oil. Adjust heat by adding a dash or two of Sriracha or your favorite hot sauce. Cover and chill for an hour to let flavors combine. Taste and readjust heat, salt and pepper to taste.

P.S. The great thing about gazpacho is that you can thrown in whatever you like. I like mine chunky, but you could also toss it in the food processor and make it smooth. This was my first time making it and I am already thinking of things I can add or change next time. Hey, carrots, come on down!