GAZPACHO combines my love of TOMATOES, SUMMER and SPAIN into a cooling summer soup. No kitchen heat involved! Making a big batch with garden tomatoes is one of my favorite summer rituals. The recipe I used for years was from the “Silver Palate Cookbook” – eliminating the raw eggs listed in the ingredients. This summer, the ritual has been tweaked. The deer ate my tomato plants (thank goodness for farmers markets) and I discovered a new recipe (“Canal House Cooking” Volume N. 1) I can whip a batch of Gazpacho together in about 5 minutes.
Summer bucket list of outdoor activities are on “hold” – drinking Sangria indoors with AC.
Gazpacho – Summer 2012
adapted from “Canal House Cooking” Volume N. 1
4-5 large red tomatoes, cut into chunks
2-3 Persian cucumbers, cut into chunks
2-3 French bread slices soaked in 1 cup of water
2 teaspoons salt or to taste
1. I use a Vitamix and put everything into the blender container and process until well blended.
2. Chill for at least 4 hours and garnish with chopped cucumbers, red bell pepper, herbs and or avocado.