If you live anywhere near dirt, you’re likely enjoying the tail end of the summer’s bounty. Before the tomatoes are all gone, use them for something besides a BLT.
My Grandma used to make gazpacho. She mixed a cold can of Campbell’s Tomato Soup with a packet of Lawry’s Taco Seasoning. My entire career has been in retribution of that dish.
Gazpacho comes from Andalusia in southern Spain. It was originally made without tomatoes, which weren’t introduced until the discovery of the new world. There are several regional varieties, including a green version made with lettuce, parsley, cucumbers and mint; and ajo blanco, a white gazpacho made with olive oil, bread, garlic and nuts. But in the heat of the summer, its tomato gazpacho I crave. Gazpacho was traditionally pureed by hand in a mortar, but feel free to whip out the blender or food mill to make quick work of it.
2 dinner rolls, soaked in 1 cup of water for 10 minutes
6 ripe tomatoes, peeled, seeded and chopped (concassé)
1 cup cucumber, peeled, seeded and chopped
1 cup red bell pepper, chopped
3 scallions, chopped
2 cloves garlic, chopped
2 TB. red wine vinegar
1/2 cup olive oil
1 TB. salt
1 TB. ground cumin
1-2 TB. hot pepper sauce
2-4 cups tomato juice
- In a large bowl combine all ingredients, mix well and refrigerate for 1 hour, or overnight to mingle flavors.
- Working in batches, puree in a blender to desired consistency. Serve chilled, with a dollop of sour cream. Serves 6.