In the late summer, my thoughts always turn to gazpacho. Cool and refreshing on a warm summer’s day, it makes excellent use of tomatoes in high season when they are sweet, plump and juicy. It also has the advantage of being easy to make–it is just vegetables tossed in the food processor–and requires no cooking.
|Juicy New York Tomatoes|
Although we often think of gazpacho as a cold soup, it is better to think of it as a tomato and vegetable salad that you sip from a glass or eat with a spoon. When I lived in Spain, it was either leafy salad or gazpacho with every meal, eaten outside so we could enjoy the fresh air and the view of the mountains. As an American high school student, gazpacho was the only thing I was trusted to make.
|The Ingredients for Gazpacho|
5 medium tomatoes (or 3 large ones)
1 cucumber, peeled
1/4 to 1/2 medium onion
1 yellow pepper, seeds removed
1-2 garlic cloves
A few chunks of bread
Extra virgin olive oil
White wine vinegar or sherry vinegar
1. Roughly chop the vegetables and mince the garlic. Reserve a small amount of each vegetable for later and set aside.
2. Make the gazpacho in two batches so as not to overload the food processor. Throw half of the chopped vegetables and half of the garlic into the food processor. Tear off a few pieces of bread, wet them with water to soften them, and throw them in. Add a nice pour of olive oil, a splash of vinegar and a few pinches of salt.
3. Pulse until fairly smooth but not completely. You should still be able to taste little pieces of vegetables, but there should be no big chunks left. Pour the gazpacho into a big bowl or pitcher and repeat the process with the other half of the ingredients.
4. Dice the reserved vegetables into small cubes. When you serve the gazpacho, spoon some of the diced vegetables on top of each bowl or leave them in small bowls or on a plate so people can help themselves.
Here are some things that might help: