Gazpacho

gazpacho

Gazpacho

It’s summer and the tomatoes are plentiful and good.  I have tomatoes on toast for breakfast, sometimes with a scrambled egg but often just plain.  I get to walk out and pick the ripest tomatoes for my breakfast, which is about as good as it gets.  When the tomatoes become really plentiful, I make gazpacho. I like to make it a day ahead so the flavors blend and it’s well chilled when I serve it.  As you can see in the picture, I like mine a bit chunky so it has a good crunch to it.  The pieces are cut pretty finely but I don’t keep blending it until it’s smooth, although you can do it if you prefer a smoother texture.

This is from an earlier edition of The Fannie Farmer Cookbook, which is much used but not yet falling apart. At some point I will have to replace it but then I’ll lose all my notes!

Gazpacho

Yields: 3 cups

  • 3 medium-sized ripe tomatoes, cut in chunks
  • 1 cucumber, peeled and cut in chunks
  • 1/2 an onion, peeled and chopped
  • 1/2 green pepper, seeded and chopped
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 cups torn-up French bread
  • 2 Tbs olive oil
  • 1 Tbs tomato paste
  • 2 cups cold water
  • 2 Tbs red wine vinegar
  • 1/2 teaspoon salt

Add the tomatoes, cucumbers, onion, green pepper, garlic and bread to a large bowl and stir together. Add the olive oil, tomato paste, water, vinegar and salt and stir. Process in a food processor until it has the texture you like.

Return the soup to the bowl, cover and refrigerate a couple of hours at least, until very chilled. Taste and add more salt if needed. Serve chilled.

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Comments

  1. It truly is! Especially with homegrown or farmer’s market tomatoes.

  2. Carol McD says:

    heaven oh yum

Comments