Citizens, I am inordinately find of gazpacho, aka “liquid salad”. It may also be one of the very few vegetable dishes of any form I actually look forward to eating!
Ideally, one should only make gazpacho in August – you want to partake when vine-ripened, heirloom tomatoes are available. These are the “weird looking” tomatoes that actually taste like tomatoes, since they haven’t been genetically modified to be shelf-stable or uniformly round/red – all done at the expense of flavor. Only with these old-time tomatoes will you taste gazpacho at the true peak of palatal perfection! 🙂
Fuhgeddabouddit (that’s forget about it to non-New Yorkers) if you have to use the cottony, gas-ripened hothouse mutant tomatoes available during the rest of the year.
I literally ran upstairs to type this recipe into the blog after I made it up – I didn’t want to forget how I made this ❗ After a week-long, 100 degree+ heat wave, gazpacho seemed like just the ticket to cool off – and the farmers market had a beautiful range of heirlooms on display.
And yes, this recipe does call for bread – the true Spanish Gazpacho always uses bread, even if we what we eat here in the States doesn’t. I make no genuine claim to authenticity with this recipe – it is nothing more (or less) than my personal preferred way to enjoy this delicious taste of Summer’s bounty. 🙂 I roast a bit of onion and garlic as well as adding a roasted pepper to deepen the flavor. A few dashes of chipotle Tabasco completes the flavor profile to smoky perfection (for my palate, anyway).
It’s spicy, it’s cold, it’s delicious. Try it for yourself, Citizens!
Battle on – The Generalissimo
2 ½ pounds of vine-ripened, heirloom tomatoes – a mix of several kinds, if possible, roughly cut up
1 english cucumber, peeled, seeded and roughly cut up
1 roasted red pepper from the jar
About ⅓ cup of your favorite hot Salsa (I use Casa Sanchez)
2 cloves of roasted garlic
½ sweet Vidalia onion, roasted
½ sweet Vidalia onion, raw and minced
1″ thick slice of good bread, crusts removed and torn into small pieces
Several liberal shakes of Chipotle Tabasco Sauce
16 ounces Organic Tomato Juice
3 tbsp sherry vinegar
1 tbsp balsamic vinegar (or more to taste)
¼ cup of olive oil
2 teaspoons Worcestershire sauce
Salt and freshly-ground pepper to taste
Minced peeled cucumber
Blend all except tomato juice and garnishes until smooth in the food processor. Add tomato juice, stir to blend, then chill thoroughly until ice-cold.
Add garnishes at last moment before serving.