Wednesday, May 16, 2007


I made a dishy gazpacho tonight from the garden. Is there a better way to simultaneously use up overripe tomatoes and celebrate summer?
  • 3# of ripe tomatoes
  • 1# of cucumbers
  • 1/2# green pepper (any sort, I used a couple of banana peppers)
  • 1 clove garlic
  • 5-6 summer onions (large scallions, or use 1/2 of a small red onion)
  • 1 c. good olive oil (not too expensive, not too cheap)
  • a few pieces of stale hearty country loaf, torn into pieces
  • as much sherry vinegar as your care to eat
  • a lot of salt, I like flake sea salt

for garnish:
chopped hard-boiled egg, diced green pepper, basil (purple offers a striking contrast), chopped scallion

Chuck it all in a blender, in batches if you have to (mix it all together in a large pitcher when you're done blending).

Serve with garnishes and some toasted country bread.

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