Considering that my garden has produced a sum total of four tomatoes (including the specimen for this week’s A la Carte), we may be rushing the season a bit.
Indeed, if you attend Thursday’s Rogue Valley Growers & Crafters Market, you’ll find that, almost without exception, the tomatoes for sale are hydroponic. No matter, they still taste better than the ones in grocery stores.
But I was so charmed by the book-club twist on an upcoming Allyson’s Kitchen class that a story on tomatoes couldn’t wait. And at least readers are now armed with a half-dozen recipes when the harvest sets in with a vengeance. The food section did include one soup, but not the quintessential one of summer — gazpacho.
Planning a Saturday dinner party, I’ve had gazpacho on the brain, particularly since last weekend’s oppressive heat. What could be better than a cold soup at an outdoor event this time of year? And even if I don’t have pounds of fresh tomatoes, I was ready to use last year’s canned supply.
My husband didn’t share this enthusiasm and, rather than coming out and declaring his ambivalence to gazpacho, did his best to steer me toward other dishes. I have to admit I’m averse to bell peppers, anyway. So gazpacho was put on the back burner for a few weeks, at least.
But bell peppers or not, I predict this summer won’t end without me making gazpacho, which I actually enjoy more as a party appetizer served in shot glasses. No longer unique in food circles, that plating technique remains playful and eliminates the need for spoons when guests are exchanging greetings.
And gazpacho’s benefit by advance preparation makes it an ideal dish for entertaining. It will keep for two days in the refrigerator.
Just because there’s a traditional recipe doesn’t mean gazpacho shouldn’t be adapted to whatever’s leftover or on hand — even fruit. The common thread is its smooth texture and deep red hue, indicative of the ingredients’ antioxidants and vitamin C.
For a little more body, you can add a few slices of stale bread that have been soaked and then squeezed of excess liquid. Then puree the bread with the other ingredients.
For spice, you can use any variety of fresh chilies or several drops of your favorite hot, red-pepper sauce, even Asian siracha. Adding a bit of sugar will move the burn to the background a bit and bring out the tomatoes’ flavor.
Try this recipe courtesy of the Detroit Free Press. It’s ready in 30 minutes
Garden Gazpacho
2 pounds tomatoes, washed and seeded
1 red bell pepper, washed
1 green or yellow bell pepper, washed
3 salad cucumbers, washed
1 large shallot, peeled
2 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons red-wine or sherry vinegar
1 tablespoon hot red-pepper sauce
13⁄4 cup low-sodium or no-salt-added tomato juice or vegetable juice
1 ear fresh corn, kernels removed
2 teaspoons sugar
4 to 6 green onions, washed, green and white parts thinly sliced
Fresh basil, sliced in shreds
Salt and pepper, to taste
Roughly chop about three-fourths of the tomatoes. Place in a food processor fitted with metal blade or a blender. Dice remaining tomatoes and set aside.
For the bell peppers, roughly chop half of each one and add to food processor. Dice remaining bell peppers and set aside.
Peel, seed and roughly chop 2 of the cucumbers and add to food processor. Leave peel on remaining cucumber, slice in half lengthwise, scoop out seeds and dice; set aside. Add the shallot, garlic cloves, olive oil, vinegar and hot-pepper sauce to food processor. Process until smooth, about 1 minute.
Transfer to a glass bowl (or leave in blender jar). Stir in the tomato juice, corn, basil, remaining diced tomatoes, salt and pepper to taste, the sugar and half of the green onions. Adjust seasoning as necessary.
Chill for 2 hours. Serve in cups or bowls, garnished with a bit of diced bell pepper, cucumber green onion.
Makes 8 servings.
