Gazpacho, Spain’s famous chilled tomato based soup, is basically summer in a bowl or salad in a blender. It sounds fancy to say it but it’s uber-easy to make! There’s the classic red version of Gazpacho, tomato based, and the classic White Gazpacho, usually made with cucumber, almonds and grapes but I’ve changed it and kicked it up a notch and I’m using an ingredient that will surprise you!
True confession time. You may think you know me but unless you’ve lived with me, you don’t know what a brat I can be. Just ask my poor husband because I was such a pill to him this weekend. If my granny were still around, she’d say, “Stop being such a piss-ant Kate!”
I’ve never known anyone else who said ‘piss-ant’. Except for granny. I can totally see her, standing in front of the stove cooking roast beef hash and eggs for breakfast and waving her spatula around while I pick on my little sister. And telling me not to be a piss-ant. Yes, it means just what you think it means. Poor Mike. He puts up with my moods way better than I deserve. Not to say he doesn’t fight back, he will stand his ground and let me know when I’m being a complete brat. He’s not a push-over that is for sure. We are both passionate people and we will fight for our position even when it’s not pretty. And it rarely is.