Tomato Update: Gazpacho Andaluz

What better way to use up a glut of gorgeous, flavorful CSA tomatoes than that Spanish summer classic, gazpacho?  I know I’m not the only one turning to this cooling, tangy soup for dinner on warm (or even not-so-warm, as the case seems to be these days) summer evenings.

I love simply chopping up some vegetables – tomatoes, shallots (yes, they hung out in the fridge for a month, but they were fine), peppers, garlic, and zucchini (in place of the more traditional cucumber, because that’s what I had) – and whirring them up with salt, vinegar, and olive oil to make a gloriously easy supper.  Of course, you can make it more complicated if you like, and this time I chose to prettily dice and salt some of the vegetables separately to use as a garnish.  I also tore up some stale baguette and a leftover hamburger bun to add to the mix to help with the emulsion of the olive oil.  Then I garnished it with chives, because I have so dang many of them.  But none of those steps are essential to a successful gazpacho.  Just remember: vegetables + blender = dinner.

Originally published on Seasonal Market Menus.

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