Summer is here and you know what that means--TOMATOES! Visiting the farmers market a couple of weeks ago, I was thrilled that someone got a headstart with greenhouses or something and already had huge, beautiful tomatoes. I bought some for the Memorial Day party, but they were just diced and used on tacos. Last week, I purchased a few more, started cutting them up and realized they were far to delicious and that we had foolishly wasted them the previous week as garnish. I decided to do something spectacular, yet simple: gazpacho! I looked high and low, but couldn't find my favorite recipe anywhere, so I consulted a few other recipes and came up with something I'll call my own. There are two additions that give it a twist: a diced green tomato and capers--both adding the 'zing' factor that makes a great gazpacho in my book. (if you can't find green tomatoes, I suggest a substitution of three or four medium-sized tomatillos) Someone, who will go uncredited, said that gazpacho "is kind of just watered down salsa." While that is probably overstating the matter just a bit, it is a soup that requires fresh, delicious ingredients and a lot of chopping--much like salsa--but the results are very different.
Recipe: Brian's Gazpacho
In a big yellow bowl, combine the following:
6 large tomatoes-cored, seeded and pretty chopped up (I use the ol' Cuisinart)
1 large cucumber-peeled, seeded and finely diced (I use a long, English)
2-3 large roasted bell peppers (from a jar), chopped
1 small red onion, finely diced
1 green tomato, cored, seeded and chopped up
1/4 cup capers, rinsed and chopped a little
add:
4 cloves roasted garlic, minced
2 cloves raw garlic, minced
3-4 tbsp. vinegar (red wine, champagne, sherry--your choice)
2 tbsp. olive oil
juice of one lime
3 cups tomato juice
few dashes of Tabasco
salt and pepper to taste
Stir and combine, then put in the fridge and let chill for a couple of hours or over night. You can garnish with avocado or cilantro, if you desire.
What is the perfect accompaniment to cool and refreshing cold soup? In my humble opinion, its a spicy, creamy dressing on a variety of greens. I like to serve this on baby romaine and a little iceberg lettuce for some crunch--topped with a sprinkling of tamari roasted pumpkin seeds, but even sunflower seeds (pictured), pistachios or almonds would are good. This makes enough for a crowd or to keep in your refrigerator for a few days and enjoy. (Omit the water and you have a thicker version that is excellent as a dip with crudités.)
Recipe: Creamy Chipotle Salad Dressing
In a food processor, combine:
1 cup mayonnaisee (I use Helman's light)
1 cup sour cream (low fat or light is fine)
2-3 cloves of garlic, minced
2-3 tablespoonss of water (depending in the thickness you would like)
1-2 chipotle chiles in adobo sauce (how hot do you like it?)
Process until chiles are chopped and everything is combined. The dressing will be a lovely, light pink.
Mangez!