In honor of my thermometer exploding (it really didn't but sure feels like it could) I made gazpacho for dinner the other night. I loved it. It was icy cold and spicy (see me additions) and darling husband was nice enough to finish a small bowl but turned it down the next day for lunch. Can't hit it out of the park every night.
I snagged this recipe from a wonderful little Tapas cookbook from dear friend Tia Di. I've tried a few recipes but this is a favorite. Of course I didn't make it exactly like the recipe. I only had two tomatoes so I used 3/4 of can of Muir Glen chopped tomato and fire roasted chilies. This give it a bit more kick. I also did a bit of fancy design on the top with cream. I tell you, it's the heat.
1 garlic clove
a pinch of coarse salt
1 slice white bread, crusts removed
4 ripe juicy tomatoes, peeled and seeded
1 tablespoon grated onion
1/4 small cucumber, peeled and seeded, plus a little extra for garnish
1 tablespoon Spanish sherry vinegar
2 tablespoons olive oil
1 teaspoon sugar
salt and ground black pepper
Mash the garlic and salt together.
Put the bread in a saucer with a little water and let soak. Put the garlic, bread, tomatoes, onion, cucumber, and vinegar in a blender and purée until smooth. Keeping the machine running, add the oil in a slow and steady stream. Add salt, pepper to taste, then add the sugar.
Pour the mixture through a strainer into a bowl, adding more salt, pepper, and vinegar if necessary. Chill in the refrigerator overnight and serve in small bowls or glasses with a little chopped cucumber on top. Serves 4