I like to think of gazpacho as a chilled beverage/soup served in a glass to hydrate in the hot weather months, in the spirit of Seville, Spain, where I visited several summers ago. David Lebovitz said he liked to think of it as an icy-cold liquid salad. What do you think of it?
This David Lebovitz’s gazpacho recipe calls for three pounds of ripe tomatoes. When I started making the gazpacho, found out I only had two pounds on hand, so I adapted the recipe loosely. That’s the fun and joy in the making. A little of this, a little of that, everything came together beautifully and deliciously. No strain and no stress.
The key players are ripe tomatoes and olive oil. The rest is roughly: one slice of bread, one cucumber, one red onion, one bell pepper, two garlic cloves, about one tablespoon of red wine vinegar, half a teaspoon of smoked paprika or chili powder, and salt and pepper. All peeled, seeded and cut into pieces. I skipped the vodka, since I don’t have any. Everything went into the high-power Vitamix and blend until smooth. I drizzled in the olive oil in a steady stream while the blender was running, until the gazpacho turned bright orange and emulsified.
Taking the skins off the tomatoes took a bit of time, compared to the otherwise high-speed operation with the Vitamix. That involves plunging the tomatoes into the boiling water and blanching them for 30 seconds, or until the skins loosen. Rinse under cold water. Then peel off the skins. I used a box grater to mesh the peeled tomatoes over a large bowl. Discarded tough parts of the core and some seeds. (I may skip this step next time in the interest and benefit of whole juicing.) The rest all went into the blender. No sweating of the small details.
September is here, picking in the herb garden has turned slimmer. I cut some basil and parsley. Chopped them up and mixed in with the goat cheese. Drizzled in some olive oil and seasoning. Smeared the herbed cheese spread on the toasted bread. Served it with the gazpacho. It’s a light meal, brimming with the orange glow of tomatoes in the sun, still lingering, at the close of the summer season….
Gazing skyward, here in East Asia last evening, where I am passing by at the moment, the warm glow came from the bright full moon, in the midst of the mid-autumn festival. Looking onto the streets and living rooms, traditional handmade lanterns framed by paper and rattan, and lit with candles (or with LED lights in contemporary versions), were casting a festive glow while families gathered for dinner celebrations, savoring the customary moon cakes as desserts.
Please visit Cook-the-book-fridays to see more comments on this recipe from the online group, a community of engaging home cooks, who are working through David Lebovitz’s My Paris Kitchen.
16 Comments
Natascha Beutner
September 16, 2016 at 6:30 pmYours looks awesome! Just like the ones I see in the restaurants here in Spain! Great job!
Natascha Beutner
September 16, 2016 at 6:30 pmYours looks awesome! Just like the ones I see in the restaurants here in Spain! Great job!
Nana
September 16, 2016 at 7:58 pmThat soup looks so delicious. Mine was pretty chunky with the added vegetables, but tasty all the same.
flour.ish.en
September 16, 2016 at 8:57 pmI have such fond memories of the incredible food scene in Spain. Thanks for your remarks.
Nicole
September 17, 2016 at 2:57 pmI love hearing about how all of us, in different places in the world, can enjoy these dishes together. Your scene sounds so picturesque!
Nicole
September 17, 2016 at 2:57 pmI love hearing about how all of us, in different places in the world, can enjoy these dishes together. Your scene sounds so picturesque!
Mardi Michels
September 17, 2016 at 8:40 pmThis looks lovely! And love the lantern photo!
Teresa
September 19, 2016 at 6:55 amGorgeous photos! How nice to enjoy this soup before partaking in the mid-autumn festival – love the gorgeous lanterns in your third photo. I missed out on moon cakes this year and had to feast on all the beautiful photos people posted of them, instead.
kitchen flavours
September 19, 2016 at 2:35 pmYour gazpacho looks lovely! Mine was a little too thick for my liking, I should have pureed it very well instead of leaving some chunky pieces. But then this is the first time I've made and tried tomato gazpacho!
Mary Hirsch
September 19, 2016 at 9:06 pmYour last photo is magical. Thank you for sharing it. And, thank you for your kind words when commenting on my post. I plan to be back posting in early November so we'll see how it goes. Yes, this gazpacho was more salad than soup but I liked it. Perhaps it would be a little soupier if I didn't add the chunk of bread. I have lots of gazpacho recipes that I make and I intend to include this in my batch. Yours looks beautiful. Love how you served it.
Karen @ From Scratch
September 19, 2016 at 11:20 pmI enjoyed the chunky version of this soup, but I have to say yours looks fabulous!
lisa brown
September 20, 2016 at 9:28 amYours looks so creamy and beautiful- perfect presentation. The lanterns are so pretty, thank you for sharing
lisa brown
September 20, 2016 at 9:28 amYours looks so creamy and beautiful- perfect presentation. The lanterns are so pretty, thank you for sharing
EmilyC
September 22, 2016 at 11:37 amWhich part of East Asia are you? Love the picture of the lanterns! Love the smoothness of your blended tomatoes. Wonderful pictures!
EmilyC
September 22, 2016 at 11:38 amWhich part of East Asia are you? Love the picture of the lanterns! Love the smoothness of your blended tomatoes. Wonderful pictures!
Betsy
October 4, 2016 at 1:40 amI think of gazpacho as salad in a bowl. Yours is so perfectly smooth. My blender didn't do quite the same job as your Vitamix. Love the lantern picture. It's gorgeous.