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!
- 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.