Thursday, August 9, 2007

Enough Already. It's Summertime.

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!


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.

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