Wednesday, May 27, 2009
When the temperatures start to creep up, I start to crave gazpacho. I originally started making gazpacho while cooking at a little vegetarian restaurant in Pioneer Square in Seattle. I have slowly modified the original recipe and made this my own over the years. It seems like a lot of ingredients, but most people who like to cook will have most of these on hand. I usually just have to pick up tomatoes and cucumbers when I am ready to make this.
Blend in small batches in food processor and transfer to larger pot for chilling for two plus hours:
2 medium cucumbers, peeled
1 large sweet onion
5 vine-ripened tomatoes (from your own garden is really best)
4 green onions
large handful parsley
large pinch fresh cilantro (optional)
1 green pepper
1 red, orange, or yellow pepper (optional)
6 cups tomato juice
juice of one lime
juice of small lemon
2 T olive oil
1 T red wine vinegar
1 T cider vinegar
1 T honey
4 cloves garlic
1 tsp dried basil
pinch of tarragon or splash of tarragon vinegar
salt and pepper
couple large dashes of Tabasco--you can also add Sriracha for more heat.
When you serve, top with big, crunchy, fresh croutons that you just made on your stove top with olive oil and garlic. Easily serves 4. Serves up to 8 as a small, delicate starter. Beautiful with a chiffonade of fresh basil on top as a garnish.
We finished the evening with this bottle of J. Scott Viognier. Not good alongside the gazpacho, but very nice on its own. It smells fruity and flowery like it is going to be sweet, (I guess I am supposed to say something like it has "floral notes")--but it is actually quite dry. Lip smacking.