Happy Tomato Season, everybody!
Because I love you all so very much, here’s a link to a year-old New York Times Food Section article about Andalusian gazpacho. Please do not raise your nose and say “SO 1953!!!”
I made this stuff twice last summer, and have been dreaming about it since. We’ve had it three times in the past three weeks, since the ripe New Jersey tomatoes have come into the markets.
There is NO BREAD in this gazpacho, so it’s lo-cal, if you care about that. (“If the tomatoes and cucumbers are good, they provide enough body.”). There IS a good deal of olive oil in it, though.
You DRINK IT OUT OF A GLASS. I cannot describe how delightful this is on a hot, humid, August evening. We serve it with toast spread with ripe, salted avocado.
Very easy to make with a high-speed blender. I used to make gazpacho in a Cuisinart, but the blender pulverizes and liquifies the vegetables much more efficiently.
Make it in the morning, chill it thoroughly in the fridge, and put your prettiest glasses in the freezer 20 minutes before serving.
Gazpacho may be déclassé these day, but TRY THIS. It will snap your motherfucking stix.
(This is the full article, which I found fascinating. Click on the pic for the video, and there’s a link a little down on the right side for the written recipe)