[donotprint]We’ve been seeing a lot of orange pop up around our house lately, ever since the teenager got her acceptance to Clemson University. (Note: apologies to all my readers who are affiliated in any way with the University of South Carolina. I still love you, and I hope you still love me after you get to the end of this Clemson-fest, but I gotta represent my baby.) Anyway, we have lately been drinking out of these…
And wearing a lot of this…
All members of the family are participating in the Clemson-apparel-wearing.
So I figured I should jump on the bandwagon and start whipping up some orange food. When I ran across this recipe in Cooks Illustrated (which just for the record is actually called Creamy Gazpacho Andaluz), I was not expecting it to be orange…I was anticipating the typical red, tomato-y look of traditional gazpacho.
But lo and behold, because this is a creamy gazpacho, made with some pureed fresh bread and emulsified with olive oil, it turned out to be, well, orange. I decided it was a sign, and so I re-named it. Because even though I am a proud graduate of Georgetown University (go Hoyas!), I have a feeling the whole family is going to be rooting for the Tigers for the next few years.
So even if you are a South Carolina fan, if you are looking for a gazpacho that is smooth and spicy and creamy and a little bit different, this might be for you. Orange and all.
Clemson Gazpacho, renamed and adapted from Cooks Illustrated [/donotprint]