Blogwatch: Gazpacho
Since it's the middle of June, it is still a wee bit early for tomatoes. All you are likely to find at your local farmers' market are ones grown in greenhouses. Though tastier than those red styrofoam balls you find in the winter at grocery stores, they are nothing like all those big juicy hybrids and gorgeous heirlooms we will be seeing in July.
Ree of Pioneer Women has a great recipe for gazpacho if you just must start eating tomatoes now. She adds a little organic tomato juice to pump up the flavor and goes untraditional with her toppings, adding shrimp, avocado, sour cream, and cilantro. Plus, if it's your first time making gazpacho, Ree gives great play-by-play illustrated instructions.
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9 Comments:
Saw this yesterday, and it does look tempting! I am typically not a gazpacho fan, but the textures and wide range of veg really looks good.
Cary at 10:35AM on 06/17/09
I found a recipe for Gazpacho for One in Everyday Food. Since no one else in my family likes Gazpacho, I think I might use PW's ingredients and their amounts. Oh, but add bell pepper.
IndyGal at 11:40AM on 06/17/09
I cannot wait for heirlooms to get ripe enough for picking. The supermarket tomatoes right now still are so flavorless. Looking forward to cooling off with some zesty gazpacho this summer.
Food Gal at 11:44AM on 06/17/09
avocado goes great in gazpacho. i make a corn and avocado gazpacho that is perfect for summer. The acid in the tomatoes also keep the avocados from turning brown, so it keeps for a day or two.
mr guy at 12:18PM on 06/17/09
Down in Northwest Florida there is a traditional salad called a Gazpachee Salad made with a hard bread called hard tack, that is soaked in tomatos, cucumbers and onions. Hard tack was used on sailing ships and is very hard so it needs to be broken apart with a hammer -- Makes a GREAT salad!
Southerngal at 4:38PM on 06/17/09
Might want to edit link in story to The Pioneer WomAn.
pearl at 7:05PM on 06/17/09
I´m a big fan of Ree´s, but that ain´t gazpacho, nor anything remotely resembling it, you know. In Spain gazpacho is blended, and every grandmother accross the land would die rather than include zucchini and celery. Where on earth did that idea spring from? Here´s a true version
http://lobstersquad.blogspot.com/2007/06/gazpacho-1012-basic-recipe.html
lobstersquad at 6:59AM on 06/18/09
I would agree that this isn't traditional gazpacho. I'm no expert, but I did live in Spain for 6 months and I ate my fair share of gazpacho while there. I think it's also safe to say that no momma or grandma in the whole of Spain makes it the same way either. Just because it's not traditional doesn't mean it can't be tasty!
tressa eaton at 8:18AM on 06/18/09
My understanding of "traditional" gazpacho is that tomato, bell pepper, and onion are essential, everything else varies by taste and what you have on hand (though I was taught not to put in leafy greens unless I wanted gray soup), and proportions/texture/liquidness are also extremely flexible.
I've got a blender-full chilling in my fridge right now. Yum! I may have to try that avocado garnish.
benbenberi at 5:34PM on 06/21/09