Marilyn Lanfears is a fabulous Mixed Media artist. Her work varies from lead childrens dresses to intricatly made tapestrys, watercolors, and assemblages. Her house and studio are laden with the most precious artifacts and photos from her long art history. My favorite work(and i don't know if it was a work or just a collection of stuff she liked) was bottles and bottles of sand in little glass containers from around the world.
So, 8 years ago or so, Stefunny Price, Joey Hladeck and I went over to her house for a summer lunch. She made THE BEST gazpacho i ever had!! Quickly after I asked her for the recipe which she so nicely obliged and handed me. Fast forward 8 years later(exactly 6pm on Friday) I am craving a cool summer soup. Lost the recipe and can't recall the ingredients. I call Stefunny, Joey, and Janet Finch(Stefunny's mom), saying: "do you remember what's in Marilyn Lanfear's gazpacho?" Stefunny: Tomatoes Janet: V8
So I finally broke down and called Marilyn. She couldn't remember either and told me she'd look for the recipe and email it to me. I asked her "Well, what was the acid you used? Lemon? Vinegar?" She said it was Red Wine Vinegar!!! From there I knew that I would be able to make it from memory!! I remembered what the blender looked like 8 years ago before she hit liquify. There was a large ratio of cucumber to tomato. I remember i was surprised by how much onion there was, and i remember that there was definetly garlic and olive oil. So I stoped at the HEB in Boerne, Tx and picked up all the ingredients.
So here is my recreation of Marilyn Lanfear's Gazpacho Recipe from what i could remember. Untill i get the original from her via email, because i just couldn't wait for it. I had to have that soup on Friday.
All veggies must be chilled before blending
5 Cucumbers peeled and deseeded
3 Tomatoes deseeded
1/2 Bell pepper deseeded
2 Celery ribs
2-2.5 cups of v8
4 table spoons olive oil extra virgin(more if you want)
4 table spoons red wine vinegar
2-3 cloves of garlic
salt pepper to taste
cumin to taste
1/2 cup of onion
Blend all ingredients till semi smooth, you still want some chunks!!
Chill a little more in fridg
Garnish with croutons, avocado, green onion, cilantro, and a dash of olive oil.
It came out so good, my beautiful beau Sky said it was the best Gazpacho he ever had.
So, 8 years ago or so, Stefunny Price, Joey Hladeck and I went over to her house for a summer lunch. She made THE BEST gazpacho i ever had!! Quickly after I asked her for the recipe which she so nicely obliged and handed me. Fast forward 8 years later(exactly 6pm on Friday) I am craving a cool summer soup. Lost the recipe and can't recall the ingredients. I call Stefunny, Joey, and Janet Finch(Stefunny's mom), saying: "do you remember what's in Marilyn Lanfear's gazpacho?" Stefunny: Tomatoes Janet: V8
So I finally broke down and called Marilyn. She couldn't remember either and told me she'd look for the recipe and email it to me. I asked her "Well, what was the acid you used? Lemon? Vinegar?" She said it was Red Wine Vinegar!!! From there I knew that I would be able to make it from memory!! I remembered what the blender looked like 8 years ago before she hit liquify. There was a large ratio of cucumber to tomato. I remember i was surprised by how much onion there was, and i remember that there was definetly garlic and olive oil. So I stoped at the HEB in Boerne, Tx and picked up all the ingredients.
So here is my recreation of Marilyn Lanfear's Gazpacho Recipe from what i could remember. Untill i get the original from her via email, because i just couldn't wait for it. I had to have that soup on Friday.
All veggies must be chilled before blending
5 Cucumbers peeled and deseeded
3 Tomatoes deseeded
1/2 Bell pepper deseeded
2 Celery ribs
2-2.5 cups of v8
4 table spoons olive oil extra virgin(more if you want)
4 table spoons red wine vinegar
2-3 cloves of garlic
salt pepper to taste
cumin to taste
1/2 cup of onion
Blend all ingredients till semi smooth, you still want some chunks!!
Chill a little more in fridg
Garnish with croutons, avocado, green onion, cilantro, and a dash of olive oil.
It came out so good, my beautiful beau Sky said it was the best Gazpacho he ever had.
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