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August 12, 2005
Gazpacho
Just what the world needs. Another recipe for Gazpacho.
Mine is relatively simple and quite healthy. Just the ticket for a light lunch on a hot summer day.
Gazpacho
1 cucumber
5 very ripe tomatoes
(Continued as an extended entry)
½ green pepper
1 small onion
3 garlic cloves (or to taste)
1 tsp paprika
Juice and pulp of 1 lemon or lime.
1 T balsamic vinegar
2 tsp extra virgin olive oil
2 T chopped parsley or cilantro
Peel and seed the cucumber. The easiest way to seed a cucumber is to cut it in half the long way and scoop out the seeds with a teaspoon. Chop the cucumber in small dice (use a food processor if you prefer, but leave some texture) and salt the chopped cucumber, leaving it to release its juices for about half an hour.
I don’t peel the tomatoes in this gazpacho. If you prefer to, drop them for about ten seconds in boiling water to loosen the skins. Seed the tomatoes by cutting them in half laterally (around their equator) and squeezing each half over a strainer to catch the seeds and juice. Remove any hard pith and chop the pulp roughly. Strain the juice from the seeds and discard the seeds, reserving the juice.
Chop the onion finely and the green pepper a bit more coarsely. Squeeze the liquid from the cucumber. Combine all the vegetables together in a non-reactive container (glass or plastic).
Pound the garlic in a mortar to a paste. The perfect utensil for this is a Japanese suribachi. If you don’t have a mortar, chop in a food processor instead. Add the paprika, oil, vinegar and lemon or lime, continuing to mash with each addition. Add to the vegetables and add the strained tomato liquid (I also use the liquid to wash down the mortar and get the last bits of garlic paste). Add the chopped herbs. Season (salt, pepper, Tabasco and possibly Worcestershire - I don't use it.) to taste. Refrigerate and serve cold.
Posted by Leigh Witchel at August 12, 2005 2:50 AM
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Comments
I still prefer the water that drains from the tuna in the can.
Posted by: Javi at August 12, 2005 8:13 PM
Is this from our conversation the other night about tomatoes and gazpacho?
I like Javi's comment.
This looks good. I need to copy it... Reminding self to do so after I hit "post" (yes, I'm a little brain dead/tired tonight!).
Posted by: Grace at August 13, 2005 11:19 PM
I like Javi's comment too!
I have always found her to be a an insightful and witty kitty!
Posted by: Steve at August 14, 2005 4:44 PM
Wow, Leigh, lot of work. My recipe is a lot simpler:
1 cucumber - 2/3 peeled - leave some peel on but trim the bitter ends
1 can of diced stewed tomatoes
1/2 a green pepper seeded
1/2 a red pepper seeded (adds some sweetness if available)
small onion peeled and quartered
smashed large clove of garlic
1/2 cup of tomato juice
3 Tbs of red wine vinegar (I like it vinegary)
1 Tbs olive oil
juice of 1/2 lemon
a lot of Tabasco sauce
a couple of ice cubes
a slice of stale bread (not really necessary)
Put everything in the bowel of a large blender and blend on high for a full minute or more. I like mine smooth. If you pre-chilled the tomatoes and juice you can serve it immediately, or else chill. Serve with a dollop of sour cream and/or croutons. Delicious, fast, simple. Total time - start to finish under 5 minutes including opening cans and getting everything out of the fridge.
I think that I will try adding some paprika and cilantro next time though.
I eat it for lunch most days - even in the winter.
Posted by: hal at August 15, 2005 6:19 PM
Sounds like a good recipe for a smooth gazpacho. Mine's not as much work as you think - outlining the steps makes it seem like more work than it is. Chop the vegetables, mix together, add garlic paste. I do like getting rid of the seeds, though.
Posted by: Leigh Witchel at August 15, 2005 6:37 PM