In Spanish, or at least in Venezuela, we like saying that there’s such thing as “the vacations from the vacations”. I’m not sure if you can actually say that in English, but what we mean by that, is that sometimes vacations are so intense (waking up early to enjoy the days, moving a lot, learning new stuff, etc) that you need another vacation to rest.
Well, the last couple of days have been that for me. On Sunday, I stayed all day in bed and only moved if I really wanted to go to the bathroom or if I was hungry. Not a very healthily-active day, I know, but it was much needed.
When I was staying at my boyfriend’s parent’s house in France, his grandmother was also visiting. She was the one who cooked every single day. Years ago, she used to have a restaurant and she loves to cook. Good thing cuz she’s good at it. One of the things she did was gazpacho and since I loooved it, I decided to do it myself. It’s super easy and healthy, just a bunch of blended veggies. I did twice the recipe because I wanted to have gazpacho for a while. Now I feel like I’m gonna have to eat gazpacho for 3 years in a row. Not complaining though.
Serves 5, 25 minutes
-2 red bell pepper
-4 vine ripened tomatoes
-1 red onion
-2 garlic cloves, minced
-3 and ½ cups of tomato juice
-1/4 cup white wine vinegar
-1/4 cup olive oil
-1 teaspoon salt
-1/2 black pepper
1. Chop the cucumber, red bell peppers, tomatoes and onion.
2. In a big bowl, combine all chopped veggies and the rest of the ingredients except for the tomato juice. Mix them with the help of a spoon.
3. Blend the ingredients in the bowl with the tomato juice. You’ll might need to blend more than once since it’s quite a lot of veggies.
4. Refrigerate and serve cold. Enjoy it!
Recipe from: Coffee and Quinoa