Before I get to today’s recipe, I just wanted to give a quick shout out to the wonderful people at Intelligent Nutrients. A few months ago I was contacted by Heidi and asked to try their Harmonic shampoo and conditioner. Hair products have never been high on my priority list and I tend to buy whatever is on sale at the time and never give it much thought, but I figured I would give it a try!
Harmonic shampoo and conditioner is gluten free, certified organic and vegan, and all natural so there are no sulfates or chemicals that cause buildup and damage to your hair. It’s designed for all hair types, including color treated. The first thing I noticed when I used these products was the smell! It has this natural minty smell that just makes you feel clean. It almost makes your head tingle as you lather up and there is something very calming about it. I will admit, when I was in a rush a few mornings I only had time to shampoo and my hair was still de-tangled and felt silky smooth. By the time the bottles were empty, I noticed a significant change in my hair. It was shinier, silkier, less frizzy, and I was hardly shedding anymore. Needless to say these products have ruined all other shampoos and conditioners for me. I don’t know how I will ever be able to use another typical brand again. They are a bit pricier than other on the shelf items but the results are definitely worth it!
Ok, onto the food!
So on a hot spring day, I found myself craving soup. Soup? In the spring? Yes. Soup in the spring. But since it was sooo hot outside, I decided to make a cold soup.
Besides just being a fun word to say, gazpacho (say it in a slow, deep voice and it sounds a little dirty too 😉 ) sounds fancy. In movies, I feel like I always here rich, fancy people ordering it for lunch, or as a first course of a large meal. So I thought, hey I can be fancy today, and I decided to give it a try.
Next I added the remaining ingredients to the bullet and blended everything together. Once everything was blended, I looked for chunks and re-blended to make it as smooth as possible.
After an hour in the refrigerator, it was ready to go.
Now, if nothing else, I have an honest palate. If something is fantastic, I share with the class, and if something isn’t great, I’ll tell you and I probably won’t make it again. Being 100% honest, this was great gazpacho. The flavors were clean, it tasted fresh and certainly springy, but, do I love gazpacho? Apparently not.
IDK. I guess I like my soup warm? It basically tastes like cold, liquefied salsa and I wish I’d had some tortilla chips to dip. A contributing factor may have been using not-perfectly-ripe tomatoes. I bet in July if I were to go to a farm stand and make this soup again, it would have a whole new depth to it.
It was one of those recipes where everything looks perfect on paper, theory and execution, but when it came together it just wasn’t a dish I was really into. Was it great gazpacho? Yea!
And fancy factor? I felt about this fancy.
Have you ever gone to a nice restaurant, ordered a really expensive or infamous dish and just didn’t love it? You eat it and smile because you feel like you SHOULD love it because of it’s infamousy and you spent a lot on it, but deep down you wish it was a cheeseburger? Well this was exactly like that.
Sorry if I’m rambling. Bottom line: If you like gazpacho, try this recipe! If you don’t , try THIS recipe instead.