So I found myself at the Blue Dahlia twice today. Seeing as it’s a beautiful place and right down the road from the high school, it seemed a fitting spot for breakfast to celebrate Anna’s very last day. And it was.
Lunch was more of a fluke. The AC was broken at the place where I was planning to meet some friends, so we headed a few doors down to the to the Blue Dahlia, and after one of the best lunches ever, we all have a new favorite place — and I do have a point. The soup was Gazpacho. I didn’t order it, but I didn’t forget it. Around 4 this afternoon, I got to thinking that I had everything needed to whip up my own batch. A quick Google Gazpacho search led me straight to an Ina Garten recipe, which I basically intended to follow until I opened the fridge and eyed some fresh spinach and then realized that the avocados on the counter were ready to go. So I switched it up a bit and in the process found myself wondering how I could have ever made it to this point in my life without realizing that Gazpacho is ridiculously east to make. And if anyone has any ideas about how to deliciously cram more superfoods into a single bowl, I’d like to hear about it.
- 1 large cucumber, rough chopped
- 2 green peppers, rough chopped
- 6 fresh plum tomatoes
- 1 red onion, rough chopped
- 2 cups fresh spinach leaves
- 1/4 cup organic, apple cider vinegar
- 2 Tbsp. olive oil
- 3 large garlic cloves
- 1 tsp. kosher salt
- 1 tsp. ground pepper
- 1 avocado
Chop and blend all of the above ingredients (except avocado) in a food processor in 3 to 4 batches until finely minced but not completely pulverized. Dice one ripe avocado and gently incorporate. Refrigerate until ready to serve.