Summer Soup : Gazpacho !!

It's hot today so I have gazpacho on my mind. In fact I just put some in the fridge to chill for tomorrow's dinner. I also promised my sister-in-law I would post this recipe soon. My brother is growing most of the ingredients in his garden. She got to taste it earlier this week. I made it to take on a one night camping trip we took to watch the Perseids meteor showers at Carrizo Plains.

Here's where we camped.

I knew it would be a warm night so a cold soup was just the ticket. It was !! We did see about a dozen nice shooting stars that night. The next day we headed to Lompoc for two nights with my brother and sister-in-law.

Anyway back to the gazpacho, I did a take off on a recipe by Alton Brown. I have served it several times to guests always with rave reviews. It's great as a starter or for lunch. The combination of flavors and textures are very refreshing.

Great Gazpacho

Ingredients

5-7 tomatoes, peeled and chopped

2 cup tomato juice

1/2 red onion chopped

1 cup peeled, chopped cucumber

1/2 cup chopped red bell pepper

1 clove smashed garlic

1/4 cup olive oil

2 teaspoon balsamic vinegar

1/2 teaspoon cumin powder

1 lime or lemon, juiced

2 teaspoons salt

1/2 teaspoon pepper

pinch cayenne ( optional)

5 fresh basil leaves, 1 avocado ( optional)

1) To peel the tomatoes, pour boiling water over them for one minutes, drain and cover them in cool water for another minute or so. They should peel easily that way. 

2) Chop the peeled tomatoes into small chunks and toss them into a bowl.

3) Peel and chop the red onion.

4) Peel and chop the cucumber and add it to the bowl.

5) Seed and chop the bell pepper, yes, in it goes.

6) Add the olive oil, lemon juice, balsamic vinegar, cumin, smashed garlic, salt and pepper ( and cayenne). Toss together gently.

7) Remove 1 1/2 cup of this mixture and blend it for 20 seconds in the blender. Mix it back in with the rest and refrigerate for several hours, or overnight, which I prefer.

8) When you serve it, you can top it with a finely chopped fresh basil leaf and several chunks of avocado.

Feel free to add other fresh herbs and spices. The proportions of the vegetables are not that important, use more tomatoes, less cucumber or different peppers if you wish. I do find that letting the flavors marry overnight gives the best results.

Tomato Season !!

I just bought these beautiful yellow organic tomatoes at my farmer's market this morning.
I already have a pan in the oven to make my fabulous and easy roasted tomato sauce.

I will make tomato juice out of some. If you haven't had homemade tomato juice, you don't know what you are missing. It's so easy. We love that there is no peeling involved !! Here is the recipe.

1) Core and cut your tomatoes into halves or quarters.

2) Bring the tomatoes to a gentle boil in a large pot, stirring often in the beginning to prevent burning. Simmer about 20-30 minutes depending on how many tomatoes you are cooking. The tomatoes should be soft.

3) Now it's time to extract the juice and leave the skin and seeds behind. There are several ways to do this. You may use a chinoise.

Or a food mill.

Or even a large strainer and a spoon.
Since I have a chinoise I used that. It works like a dream.

4) Once you have actually made the juice you have several options. A) You may refrigerate it and drink it within two weeks. B) You may can it, following safe canning procedures.
or C) Freeze it in jars or freezer bags like I do.

5) Treat friends or house guests with a glass of homemade tomato juice.