Summer is here, the farmer’s market is bountiful, and who wants to heat up the kitchen?
A classic Spanish dish is a great way to utilize these vegetables in all their simplicity and deliciousness!
I’ve never made gazpacho before, but it dawned on me the other day as I literally licked the plate of a tomato, bell pepper, garlic salad dressed with only red wine vinegar & olive oil that this…
…this was essentially the taste of gazpacho. Or, at least the taste that I hope it would have. I can’t see making this in the winter, but now that the tomatoes are in season, and peppers, and cucumbers….
So, I looked at all the produce I had in the kitchen,
and just decided to go for it! Most Spanish soups, like the Cream of Garlic, call for stale bread to be pureed with it as a thickener. If you have a good bread going stale, add some in. I am all out today.
You can process each item separately in the food processor, or simply chunk it all in and process it. After reading lots of recipes online, it seems that the best recipes simply use the best of what is available. This is what I had:
- 5 to 6 tomatoes (about 2 pounds)
- 1 to 2 bell peppers, whatever color you have, seeds and ribs removed
- 1 large or 2 small cucumbers, peeled and seeded
- 1/2 a small white onion (I had a small fresh red creole from a local farm)
- 1 clove elephant garlic or 2 to 3 regular garlic cloves
- 1/4 cup red wine vinegar
- 1/4 cup good olive oil
- salt & pepper to taste
I started with the olive oil, then the onion and garlic. Once those were almost like a puree, the tomatoes, peppers, cucumbers and vinegar. Process till chunky or smooth, your choice. Season with salt & pepper. Serve cold.
Enjoy on a summer afternoon!