August 6, 2013
This is gazpacho season. I like to keep a pitcher in the refrigerator, and pour out a little cupful every time I feel hunger coming on. It’s refreshing, good for you – and about the easiest thing you can possibly make. But most of all, it’s completely seasonal; gazpacho is great now, and for about another month. And then its time has passed.
Classic gazpacho is basically just a liquid tomato salad. You take a bunch of very ripe tomatoes and whirl them in a blender with a few compatible vegetables. I generally add onion, cucumber and a small amount of garlic. Salt and pepper. Some olive oil and a bit of vinegar. Then you let it rest in the refrigerator, allowing the flavors to get acquainted.
When it’s time to eat, you can simply stir and slurp. Or you can dice up a crunchy vegetable or two - cucumbers, peppers, carrots – and a leaf of basil, parsley or celery. If you have leftover pesto, it’s great on top. A few fat homemade bread crumbs, another little dash of olive oil, and you’re ready to be refreshed.
Vague recipe: 2 pounds of ripe tomatoes (you don’t need to peel them), half an onion, a peeled cucumber, one clove of garlic, 2 tablespoons olive oil and the same amount of good vinegar. Salt and pepper. Blend. Thin with a little water if you like. That’s all there is to it.
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