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Tomato Update: Gazpacho Andaluz

August 4, 2011

So refreshing for summer

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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7 Comments
  1. August 4, 2011 7:37 pm

    Great minds! My post this week was also Gazpacho! I could seriously sustain myself on it all summer, adding a little protein here and there! Looks gorgeous!

  2. August 4, 2011 7:45 pm

    I was given another big bag of tomatoes from our neighbor today, so I will be trying this! And I love that you used leftover hamburger bun…
    🙂

  3. August 4, 2011 8:03 pm

    Monica – I know! I had a great one last summer with a chopped hard-boiled egg garnish. It was delicious.

    Loulou – Yay! If you want, check out Monica’s recipe – it’s really similar to what I did, except I didn’t fry the bread. I know her food is awesome because we went to culinary school together.

  4. August 4, 2011 8:25 pm

    Haha, you’re too sweet! Yes, we both kicked butt in school!

  5. August 5, 2011 1:31 am

    Vegetables + blender = dinner? So you’d be happy for me to serve you raw butternut pumpkin soup when you visit? 😉 (I’m still scared to try that recipe myself, actually!)

  6. August 5, 2011 8:12 am

    That looks fabulous- so tasty!

  7. August 5, 2011 9:58 pm

    Hannah – No! Considering the gnarly things raw butternut squash does to one’s skin, I’d hate to think what it might do to the digestive tract.

    Louise – Thanks!

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