Gazpacho
/gäˈspäCHō/
A Spanish-style soup made from tomatoes, other vegetables and spices, served cold.
The first time I ever made gazpacho, I was a student at the then named Peter Kump Cooking School in NYC, planning what was to be a new career in the culinary world. Though the career didn't turn out as planned-- it was damn fine gazpacho! The idea behind learning to make such a humble dish at such a high tuition rate was to hone one's knife skills. The lesson was to hand cut all the vegetables into what is known to anyone who has worked in a professional kitchen or has watched the Food-Network as brunoise-- which is to say, diced really small... By the end of the exercise what you had was a big stainless steel bowl filled with the freshest, most colorful expression of summer!
Now you might ask-- What about the old Cuisinart? Well, it is a good idea to eventually blend the ingredients in a food processor-- it will create a smoother texture, and presumably make the vegetables easier to digest. It will also minimize the little bits of pepper getting lodged between your cheeks and gums... unless of course you like that. However, if you're not in a hurry, there are a few good reasons to start this outstanding dish by hand: 1) It's always nice to work on one's knife skills-- in a Zen master sort of way, 2)It's nice to reserve about one third of the hand diced ingredients for some added texture, and 3) the longer it takes to prepare the gazpacho the more time you can spend alone in the kitchen with a glass of your favorite rose'!
Gazpacho is one of those dishes which are completely open to interpretation. Of course there are the key ingredients: tomatoes, peppers, onions, cucumbers, and acid (in the form of vinegar or citrus), but there are many possible variations. Fruit such as water melon or mango can be added, as well as leafy herbs such as parsley or cilantro. If you want a thicker gazpacho, some rustic peasant bread can be added just before blending, and some recipes even call for ground almonds. If you are looking for something a little less traditional, try garnishing your gazpacho with a grilled jumbo shrimp or some poached lobster. For a more grown-up presentation-- a light anointing of peppered vodka or fine tequila is also quite pleasant! The important thing about this quintessential summer soup is you are using the bounty of summer vegetables available at your local farmer's market or CSA– while they are at their seasonal best!
There are dozens of gazpacho recipes out there in googleville– but if you need a place to start, the recipe below is as basic as it gets-- and of course as with anything in your kitchen-- make it your own!
The first time I ever made gazpacho, I was a student at the then named Peter Kump Cooking School in NYC, planning what was to be a new career in the culinary world. Though the career didn't turn out as planned-- it was damn fine gazpacho! The idea behind learning to make such a humble dish at such a high tuition rate was to hone one's knife skills. The lesson was to hand cut all the vegetables into what is known to anyone who has worked in a professional kitchen or has watched the Food-Network as brunoise-- which is to say, diced really small... By the end of the exercise what you had was a big stainless steel bowl filled with the freshest, most colorful expression of summer!
Now you might ask-- What about the old Cuisinart? Well, it is a good idea to eventually blend the ingredients in a food processor-- it will create a smoother texture, and presumably make the vegetables easier to digest. It will also minimize the little bits of pepper getting lodged between your cheeks and gums... unless of course you like that. However, if you're not in a hurry, there are a few good reasons to start this outstanding dish by hand: 1) It's always nice to work on one's knife skills-- in a Zen master sort of way, 2)It's nice to reserve about one third of the hand diced ingredients for some added texture, and 3) the longer it takes to prepare the gazpacho the more time you can spend alone in the kitchen with a glass of your favorite rose'!
Gazpacho is one of those dishes which are completely open to interpretation. Of course there are the key ingredients: tomatoes, peppers, onions, cucumbers, and acid (in the form of vinegar or citrus), but there are many possible variations. Fruit such as water melon or mango can be added, as well as leafy herbs such as parsley or cilantro. If you want a thicker gazpacho, some rustic peasant bread can be added just before blending, and some recipes even call for ground almonds. If you are looking for something a little less traditional, try garnishing your gazpacho with a grilled jumbo shrimp or some poached lobster. For a more grown-up presentation-- a light anointing of peppered vodka or fine tequila is also quite pleasant! The important thing about this quintessential summer soup is you are using the bounty of summer vegetables available at your local farmer's market or CSA– while they are at their seasonal best!
There are dozens of gazpacho recipes out there in googleville– but if you need a place to start, the recipe below is as basic as it gets-- and of course as with anything in your kitchen-- make it your own!
gazpacho:
(food processor method)6 ripe tomatoes, cut into chunks.
1 medium sized cucumber— peeled, halved, seeded, and cut into chunks.
1 bell pepper(color of choice), cut into chunks.
1 small sweet onion or a few scallions chopped.
1 medium sized cucumber— peeled, halved, seeded, and cut into chunks.
1 bell pepper(color of choice), cut into chunks.
1 small sweet onion or a few scallions chopped.
1 clove of garlic (optional)
1 cup of cold H2O
@1/3 cup x.v.olive oil
2 tablespoons sherry vinegar
S&P to taste...In a blender or food processor– combine the tomatoes, cucumber, bell pepper, onions/garlic, water, oil and vinegar and process until coarsely pureed. Season with salt/pepper and refrigerate until chilled.
1 cup of cold H2O
@1/3 cup x.v.olive oil
2 tablespoons sherry vinegar
S&P to taste...In a blender or food processor– combine the tomatoes, cucumber, bell pepper, onions/garlic, water, oil and vinegar and process until coarsely pureed. Season with salt/pepper and refrigerate until chilled.
(Of course your gazpacho can be made ahead and refrigerated overnight.)
Serve with your favorite hot sauce... and don't forget the rose'!
Salud!
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