I am a writer and a Mommy. I am a devout Jew. These are the most important books I have read: The Tao te Ching by Lao Tzu, Stephen Mitchell translation. Spiritual Divorce by Debbie Ford. Living Inspired by Akiva Tatz. My kitchen would suggest I'm a closet carny, as would my love of Branson.

Saturday, July 7, 2012

Gazpacho recipe contest

Post your recipe in the comments. Tell me why your recipe is so good.

Winner gets a big shout out and feature post.

3 comments:

Anonymous said...

Serves 4 .. My Gazpacho Gazpacho

1 slice country-style bread, about 1" thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
1⁄2 cup extra-virgin olive oil
Salt

Optional garnishes:
1⁄2 green pepper, seeded and finely diced
1⁄2 cucumber, peeled, seeded, and finely diced
1 cup 1⁄2" croutons
1⁄2 small white onion, peeled and finely diced
1 small tomato, seeded and finely diced
1/3 cup toasted pumpkin seeds

1. Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Do I win ?

Foodie said...

Why does it need bread? I like chunky gazpacho so should I just rely on the aforementioned garnishes or what?

Anonymous said...

The bread gives it "the body" to the base. Do not use sour dough as it imparts too much flavor. Add the garnishes for whatever chunkiness you like. Or use the garnishes as mix-ins... but my fave on top are the toasted pepitas which you can get at any Trader Joes. Quickly toast them like you would almonds in a dry pan for crunch and add a drizzle of good extra virgin olive oil and a few shavings of manchego or other white dry cheese. Serve it with a nice sangria or cava and follow up with some tapas and you are half way to Spain...