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Cooking with David

Gazpacho

Copyright © 2013 by David E. Ross

This is adapted from a recipe in James Beard's American Cookery. Not only is this a great refreshment to start a meal on a hot day, but it can also substitute for a salad.

1/4 cup olive oil
2 Tbs vinegar
1 Tbs lemon or lime juice
salt

The following should all be fresh vegetables:
2 pounds of tomatoes
1 large cucumber
1 small bell (green) pepper
1 jalapeño pepper WARNING
1 small onion
1 clove of garlic

Prepare all the vegetables:

Combine about two-thirds or three-fourths of the tomatoes, the cucumber, bell pepper, and onion. In three batches, place the mixture in a blender and blend until chopped but not liquefied. The result should have a texture with small chunks. Pour the batches together into a large container or bowl.

Remove the seeds from the remaining tomatoes. Place them in the empty blender with the garlic, jalapeño, olive oil, lemon or lime juice, and vinegar. Blend until liquefied. Pour into the container with the chopped vegetables and stir together.

Add salt to taste. Refrigerate.

This is served as an ice-cold soup. The servings may be garnished with corn chips or avocado cubes.

I used a wine vinegar and lemon juice.

All of the tomatoes and also the cucumber may be seeded if desired. However, the seeds add to the texture.

31 July 2013