Ahhh, gazpacho. My favorite of all summer things. I apologize for all the tomato-heavy posts lately, but ‘tis the season, so to speak. When living in the Northeastern United States, I always looked forward the produce output of August. What other time of year can you find plump, fire-engine red tomatoes with a flavor so intense it (almost) makes you sad for cooler temps? This being my first year in Barcelona, I’m not sure what I can really expect from the produce season. Maybe the novelty of being able to get delicious summer fruits later in the year will wear off, but then again, I seriously doubt that.
Gazpacho can be a personal, creative dish depending on your mood or whatever ingredients you happen to have at hand. I like mine as simple as can be: tomato, garlic, bread and olive oil. However, I still have half a watermelon in my fridge, so I might get creative this weekend…
What you’ll need:
- 7 tomatoes – diced, seeded
- 1/8 cup olive oil
- 1 baguette – day old and ripped into cubes
- 1 clove garlic – minced
- 1 cup water
- Salt – to taste
- Pepper – to taste
- Put bread chunks to a bowl with 1 cup water and allow to sit for about 2 minutes until all the water is absorbed
- While the bread is soaking, chop your tomatoes and seed them. Reserve about half the seeds.
- Add garlic to the bowl with the bread chunk and grind with a pestle until garlic paste is completely incorporated with the bread. About 1 minute.
- All ingredients at this point will go into a blender. (Don’t forget the Olive Oil, or the tomato seed reserve!)
- It is important not to over blend. You want the soup to be free from chunks without being watery. About 2 minutes of blending.
- Put in the refrigerator and allow to cool. Serve cold.
You can add any number of toppings to your gazpacho. My favorites include: green pepper, a hard-boiled egg, or simply a drizzle of olive oil and a crack of black pepper.