Gazpacho galore

ON THE MENU: Tex-Mex Gazpacho from the July 2010 Real Simple magazine.LOGISTICS: this vegetarian gazpacho consists of tomatoes, bell peppers, poblano pepper, onions, and kirby cucumbers (the ones you pickle). It was super easy to make! And the perfect lunch for a hot summer day.

The menu goes as follows:

The only problems we ran into were the blender, and picking the bowl size to hold the soup. Make sure you have a blender that will be able to smoothly blend veggies like bell peppers.

We poured the soup into too small of a bowl for us to mix in the oil, lime, salt, and pepper (don't be shy on bowl size, too big is always better than too small). The overall soup probably could serve 5, even though the recipe says 4. Our favorite part of the meal was the warmed tortillas - they gave a could mix of texture for the soup and contrasted it's coolness. Also, we added avocado to the soup, which we thought was another great flavor and texture addition.

Overall a great success! And we made some great smoothie-margaritas (see future post!)

TABLE TALK:

- Guest appearances: Kayla, Willy (Ali's dog), and a deer in the backyard!!!

- Making ice cream and swimming at Chuck's house

- Maddie's family reunion in Colorado (miss her already)

- Moving in to our apartments at school in the fall (coming so soon!)

- Wine, aka the Barg family's choice of hydration