Sunday, July 10, 2011
Gazpacho, a bowl of summer
There is a staggering variety of gazpacho recipes online, but the one constant is the reliance on the freshest and prettiest vegetables available. I started with an especially colorful collection of tomatoes Tim gathered from local farm stands.
I did not bother peeling tomatoes and suggest that you don't, either. All you need to do is squeeze or scoop out seeds, then chunk or dice, depending on which step of the recipe. Save the most colorful tomatoes for the second step.
In a blender, add the following:
2 gloves garlic, peeled and smashed
1/2 japaleno, seeded and diced
1 large lime - zested and juiced (about 2 tbsp.)
1/4 cup sherry vinegar
1/4 cup olive oil
1/4 cup water
1 tsp. kosher salt
Blend on high about 10 seconds or until mostly liquified. Add 1 cup loosely packed mixed fresh herbs, such as parsely and basil. Pulse a few times until incorporated. Pour into large sealable bowl.
1 cup mixed heirloom tomatoes
3/4 cup red bell pepper
3/4 cup cucumber, peeled and seeded
1/4 cup sweet onion
Add to tomato mix and stir to coat. Cover and refrigerate about two hours.
Before serving, scoop about 3 cups of the mixture into blender -- or, if you have an immersion blender, into a tall container. Puree, then pour back into bowl and stir through. Serve with a drizzle of olive oil and sherry vinegar.
Optional: If the vinegary brightness is too bracing for you, do as Tim did and stir in a small dollop of sour cream.