8 August 2009

Gazpacho

It might finally be too hot to cook now that it's stopped raining. Mark Bittman's 2007 article on summer cooking (or not cooking) has tons of great ideas and I went with gazpacho, a chilled tomato soup that makes me nostalgic for Spain (fun fact, Spanish McDonald's serves a pre-packaged gazpacho. Also beer.)
It can be made with no heat, very little effort and few ingredients. Chop 3 or 4 tomatoes and one cucumber into large chunks, tear a couple slices of stale bread into small pieces(you can create stale bread by baking the slices at very low heat for 10 minutes of so), add a clove of garlic, 1/4 cup olive oil, a bit of sherry vinegar and a couple ice cubes and combine in a blender or food processor, adding water as needed to facilitate blending. Add salt and pepper to taste. Serve cold, leftovers keep well in fridge.

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