Summer's going to be gone, and I've just now harvested my first garden tomato. It's slightly misshapen, but it's huge, bright red, and sitting in a patch of sunshine on the butcher block, waiting to be eaten.
But in what form? There are so many .... but here's a favorite.
This is, and I'm not exaggerating, the very best gazpacho recipe in the world. It's totally unlike anything you've probably ever had, smooth instead of chunky, with just a few ingredients, whizzed together in a blender for slightly smoky, cumin-y taste. It's David's recipe, actually; strangely, he can cook!
THE BEST GAZPACHO EVER
1 piece of baguette bread, about 2 inches long; cut off crust; run under water faucet and squeeze out water under bread is just moist.
2 to 3 garlic cloves (I use 3)
2 teaspoons salt
2 tablespoons sherry vinegar
1 teaspoon sugar
1/2 teaspoon ground cumin
2 and 1/2 pounds of tomatoes, cored and quartered (I use plum tomatoes, but any are fine as long as they're ripe and flavorful)
1/4 to 1/3 cup of extra-virgin olive oil (use quality oil; it makes a big difference to the taste)Put everything into a blender and blend until smooth. Pour gazpacho into a bowl and chill in refrigerator. Serve with crusty bread (a good use for the rest of the baguette), smoked cheddar cheese, fruit and wine.