Simple Summer Soup from the Verandas: Short-cut Carolinas Gazpacho
We love this variation on gazpacho, made with a secret short cut that packs lots of Carolina flavor.
When you don’t have a lot of time to spend in the kitchen, but would love to have something to pull out of the refrigerator for a light early supper on the porch, or a summer luncheon with fresh baked bread and a platter of cheeses or de-constructed platter of hummus, knowing that there is a container of chilled gazpacho at hand will have you welcoming guests with Southern grace.
The Verandas short cut Carolinas gazpacho takes a little pre-planning (buy the ingredients) and about 15 minutes of chopping.
2 Bottles Charleston Bloody Mary Mix (All Natural Fresh Veggie)
1 Vidalia Onion
1 Yellow Pepper
1 Stalk of Celery
1 Seedless Cucumber
1. Pour the Bloody Mary mix into a large pot. Bring to a boil on high heat.
2. Chop the onion, pepper, celery and cucumber into uniform size pieces, to your preference.
3. Add the onion, pepper, and celery to the Bloody Mary mix. Return to a full boil, put a lid on the pot, and turn off the heat. Cool for about 20 minutes.
4. Add the chopped cucumber.
5. Refrigerate for 4 hours, or overnight.
6. Serve with a decorative slice of cucumber and top with sea salt popcorn.
Serves about 12. Short cut Carolinas gazpacho is easy to decrease by 1/2 (use only one bottle of Charleston Bloody Mary mix, and decrease the vegetables proportionately).
A late afternoon in the summer on the front porch at The Verandas, is the perfect time for a chilled cup of short cut Carolinas gazpacho and a class of red wine. The Verandas, a Victorian Italianate Mansion, is favored by travelers who love old-world graciousness. The bed and breakfast inn has five star-rated accommodations, and easy access to dining, shopping, and North Carolina beaches.
Chuck Pennington is proprietor of The Verandas Bed and Breakfast Inn in Wilmington NC. For more than 20 years he has been the consummate host, serving gourmet breakfasts to guests from around the world. His talents in the ultimate cook’s kitchen of The Verandas doesn’t stop with breakfast; he deftly produces lovely summer soups, light hors d’oeuvres, and other delights.