Puerto Vallarta and Gazpacho with Samantha Bann

One of my most amazing memories is when I left for vacation in Puerto Vallarta, Mexico, and let’s just say a week lasted three years. 

I lived the bohemian lifestyle, eating the most amazing food, working as I pleased, and trying new adventures with people I could barely understand at first. It took me a month or so to pick up Spanish, but as soon as I did, I became a part of everyone’s family. They would open their doors and let me in to eat with them. We would take our siestas on the beach, have a cold beer, and then head back to work for the evening. 

I love their way of life, and I hope my children will someday enjoy what at one time was my little paradise.

Gazpacho 

Ingredients

• 4 cups tomato juice
• 1 onion minced
• 1 green bell pepper, minced
• 1 cucumber, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried tarragon
• 1 teaspoon dried basil
• 1/4 cup chopped fresh parsley
• 1 teaspoon white sugar
• Salt and pepper to taste

Directions

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well combined but still slightly chunky. Chill at least two hours before serving.

Until next time…