Gazpacho time

There have been wonderful tomatoes at the farm stands so I am not sure why it was the sight of my patio tomato finally starting to turn red that made me think that it is gazpacho time. I think there are as many recipes for it as there are cooks. As I perused the google offerings some had no onion, whereas others had no pepper. Some are very chunky and others completely smooth. My preference is for something in the middle that uses onion, pepper and garlic. I remember decades ago serving lunch to some second cousins who were of my parents generation. I thought it was so special and healthy to serve them some gazpacho only to be told they could not eat anything that had onion, garlic or pepper. I am glad that I have gotten to their age and can still enjoy a good gazpacho. But feel free to leave out any ingredient that doesn't appeal.

I like to use a combination of vegetables and tomato juice, getting that in-between texture of neither lumpy or silky. I use a food processor but a blender would certainly work. Today I chopped 2 large tomatoes in the machine. When they were fully chopped I added 1 yellow pepper, seeded and inner pith removed, 1/2 vidalia onion, 1 medium cucumber peeled and seeded, and 1 large clove of garlic. I blitzed it all until there were no very large pieces.

I removed half to a mixing bowl and added 2 cups of tomato juice, salt (to taste), 1/4 cup olive oil and 1/4 cup balsamic vinegar to the food processor. I blitzed it again to be thoroughly mixed and added it to the bowl, stirred, covered and put in the fridge.

Some recipes call for wine vinegar, others for balsamic or sherry. I happened to have some peach balsamic on hand so that is what I used. I also had an ear of corn left from last night so I scraped the kernels and added them. When Johanna went to the market she happened to bring home some mangoes and that reminded me that they make a wonderful garnish in the center of a bowl of gazpacho.

Feel free to let me know what your favorite gazpacho recipe is.

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