Gazpacho (and why I’m a lousy friend)
A few weeks ago one of R’s friends told me that he loves gazpacho. So, of course, like the terminal people-pleaser that I am, I volunteered to give him some of the next batch we made. Because “we make gazpacho all the time in the summer,” I enthused. That, of course, was weeks ago and I’ve just now gotten around to making some delicious chilled soup. But now that I have, there will be no stopping me from making this very, very often.
“My Gazpacho” from the Vegetarian Epicure (Book Two)
5-6 large tomatoes
1 large cucumber
1/2 onion
1 clove garlic
1/2 cup coarsely chopped watercress
3 tbs olive oil
3 tbs red wine vinegar
2 tsp salt
2 1/2 cups ice waterCut tomatoes into wedges [roughly the same size, unless you like inconsistently lumpy soup — which I do]. Peel and seed the cucumber and cut it into chunks. Chop the onion and garlic.
Purée the tomatoes, cucumber, onions and garlic in a blender, about 2 or 3 cups at a time [or however much your blender can handle at once]. Add watercress to the last batch and blend until smooth.
Pour the pureéd vegetables into a large bowl and add the oil, vinegar, and salt. Blend these seasonings in with a whisk until the soup is smooth. Taste and correct seasonings. Now whisk in the ice water, and perhaps add an ice cube or two. Chill in the refrigerator until it is time to serve and then give it another quick stir with the whisk just before ladling into bowls.
Now, a couple of notes on this. First of all, I used less than half the salt, and only 2 tbs each of oil and vinegar. And I used only a cup of ice water, because I like my gazpacho on the thick side. I didn’t have large tomatoes, only a bunch of small ones that we got for cheap because they weren’t very pretty, and I used about 9 of those. Just eyeball the blended soup and if it doesn’t look or taste tomatoey enough, throw another one in there.
Garnish it with whatever you like. I’m partial to hard-boiled eggs diced and thrown in just before eating, but I won’t say no to croutons or extra cucumber cubes.
But really, this is a hard recipe to mess up. And an easy one to eat a lot of in a very short amount of time. R’s friend is going to have to wait until the next batch to get some.
Posted: July 8th, 2008 under Cooking, Non-knitting life.
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