There are some yummy tomatoes at my local farmers' markets right now. I couldn't resist making a simple gazpacho after picking up these beauties at Urban Agrarian’s stand on Sunday. Farmer Matt is there every Sunday from 11-3 in the Cheever’s parking lot. Come for other fresh & local produce like corn (not my sweet white California variety), mushrooms, zucchini, peaches, blackberries, etc. Seasons are short around here so make the most of the yummy summer produce that OK has to offer. It will be gone before you know it. Nope, we aren't in California anymore.
This recipe basically comes from one of my fav cookbooks, Insalata's Mediterranean Table - made a few modifications but not many. If you live in my beloved Bay Area, please visit both of Heidi’s restaurants: Insalata’s and Marinitas. Both are located in downtown San Anselmo.
Gazpacho
4 lbs. vine ripened tomatoes, cored, seeded and chopped; reserve juices by squeezing out seeds over a handheld mesh strainer (about 8-10 tomatoes)
1 English cucumber, chopped
3 cloves garlic
1 red bell pepper, roasted, seeded and chopped
1/2 red onion, chopped
3 T. freshly squeezed lemon juice
4 T. sherry vinegar
1 T plus 1 t. kosher salt
1 t. freshly cracked pepper
1 c. extra virgin olive oil
Avocado chunks to garnish
In a large bowl, combine tomatoes, tomato juices, cuc, garlic, pepper, onion, lemon juice, vinegar, salt and pepper. Using your hands, crush ingredients with your hands (use kitchen gloves if desired). Allow soup to macerate for 4 hours or overnight, covered and refrigerated. When ready, working in batches, blend tomato mixture until smooth. Transfer pureed mixture to a large bowl. (Use a food processor if you don't have a blender handy.) Add the oil to taste as well as additional salt, pepper and sherry vinegar. Garnish with avocado chunks, serve chilled.
Serves 10
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