Saturday, September 7, 2013


So many tomatoes, so little time to get them in recipes. Today we're making gazpacho using a recipe from The Spanish Table Cookbook by Steve Winston. Simple and delicious, but for this recipe, fresh tomatoes ripened on the vine are required. Gazpacho allows for plenty of variation but the key ingredients are the bread and the oil. I've followed the recipe as printed in the book and recreate it here with photos but there's plenty of resources online and elsewhere that will have their own versions.

I used whole wheat sandwich bread.

Adding the green bell to the blender.

I just about filled this pitcher with the soup.

3 cloves garlic, peeled and halved
1 teaspoon salt
1/2 red onion, chopped coarsely
1 red bell pepper, stem and seeds removed, chopped coarsely
1 green bell pepper, stem and seeds removed, chopped coarsely
1 cucumber, halved lengthwise, seeds scooped out, chopped coarsely
5 ripe medium-large ripe tomatoes, cored and chopped coarsely
1/4 cup Amontillado sherry vinegar 
1/4 extra-virgin olive oil
2 cups stale bread, cut up and covered with cold water

In a blender, add the garlic, puree, then add each of the next ingredients one at a time to puree, adding a touch of cold water if needed during the process. (add the chopped onion, puree, add the red bell, puree, etc.) As the blender fills up, dump most of the contents into a bowl or a pitcher, then continue. When all of the ingredients have been processed, combine them all then chill for a couple of hours before serving.

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