What started as a food blog has morphed into more or less a personal journal. My marriage, my parenting, my life journey is as likely to appear now as my kitchen work... but there's more than one way to feed a family.
Thursday, August 12, 2010
With the tomatoes ripening like gangbusters, and the heat and humidity making us all miserable, I sought out a recipe for a nice, cool summer meal: gazpacho. Though it has many intraregional variations, it's basically a Mediterranian cold soup made of tomatoes and all manner of late summer garden bounty. While I was researching a bit of history on the dish, I was surprised that it traditionally has bread ground up and blended into the soup. I don't think I've ever had it that way and the recipe I tried didn't call for that ingredient. Glad I am, because Soppy Bread never sounds appealing to me. I much prefer the liquid salad idea that I know gazpacho to be.
Here's the recipe:
6 ripe tomatoes, peeled and chopped 1 onion, finely chopped 1 cucumber, peeled, seeded and chopped 1 sweet pepper, seeded and chopped 2 stalks of celery, chopped 1-2 T chopped fresh parsley 2 T chopped fresh chives 1 clove of garlic, minced 1/4 c. red wine vinegar 1/4 c. olive oil 2 T freshly sqeezed lemon juice 2 T sugar salt and pepper to taste Tabasco to taste 1 t. Worchestershire sauce (omit for vegetarian) 4 c. tomato juice
Combine all ingredients, blend slightly to desired consistency. Place in non-metal, non-reactive storage contatiner. Cover and chill. Serve cold.
I realized that of all the produce in the recipe, I only DIDN'T have celery in my garden. In fact, I left it out of my soup altogether, since I don't enter the produce aisle in the summertime. It sure hit the spot for me.