The other day, my daughter asked if we could make gazpacho. I was a bit surprised, but I didn't let it show. Instead, together we chopped and measured and stirred. The next day we had a wonderful lunch outside featuring our gazpacho. And her little brother ate TWO BOWLS! I'm feeling a bit smug about the massive amount of vegetables consumed by my children, and I decided I needed to share my slight variation of the French Laundry recipe, which I got from the fabulous New York Times Country Weekend Cookbook.
Summertime Gazpacho
1 c finely chopped peeled tomatoes*
1 c finely chopped red onion
1 c finely chopped celery and/or pepper
1 c finely chopped English cucumber
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 c tomato paste
1 tbsp white wine vinegar
2 tbsp EVOO
1 tbsp freshly squeezed lemon juice
3 c low sodium tomato juice
Combine all ingredients, cover and refrigerate overnight. It can then be pureed, but if you finely chop the vegetables, we think it's best as is.
* To peel the fresh tomatoes, cut a shallow "x" on the bottom and submerge in boiling water for 5-10 seconds. Cool under running tap water and the skin should slip right off.
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