While we are all loading up on tomatoes--or our gardens are providing them--and it's too hot to cook, treat yourself and your loved ones to a lunch or dinner of refreshing gazpacho.
Made with tomatoes, peppers, and leftover bread, gazpacho is a wonderful lunch or first course for dinner. Photo by Frances Janisch.
GAZPACHO
Makes 8 servings
A cold soup that can be prepared ahead of time is perfect for a summer evening or for lunch.
½ loaf of yesterday’s French bread
4 cloves garlic
¾ cup extra virgin olive oil
8 pounds local tomatoes (8-12 tomatoes), seeded and cut into large chunks
1 green bell pepper, cut into large pieces
1 Italian frying pepper, cut into large pieces
1 jalepeño pepper, seeded and cut into large pieces
1 cucumber, peeled and cut into large chunks
1 medium Spanish onion, cut into large chunks
1 tablespoon salt
1teaspoon ground cumin
¼ cup sherry vinegar
Chopped tomatoes, green bell pepper, and onion, for garnish
1. Using your hands, break the bread into big chunks and soak in water for 10 minutes.
2. Squeeze the excess water out of the bread and transfer the bread to a food processor. Add the garlic and oil and process until smooth. Add the tomatoes, peppers, cucumber, onion, salt, and cumin. Process until you achieve a smooth consistency. Add the vinegar and process for 30 seconds. Blend in 1 to 2 cups cold water, depending on the desired consistency, and refrigerate until ready to serve.
3. To serve, divide the gazpacho among 8 small bowls and garnish with chopped tomatoes, green pepper, and onion.
Wine Pairing: Burgáns Albariño: The rich minerality and bright apple notes of this white wine from Galicia pair beautifully with a fresh, spicy gazpacho.
From THE FIRE ISLAND COOKBOOK Copyright © 2012 by The World Wine Guys, LLC published by Atria Books, a division of Simon & Schuster, Inc.