Friday, June 15, 2012


The bounty of summer called me with cool, crisp voice. Plus it was 95 degrees in my third-floor walk-up. All this meal requires is the freshest of ingredients, a food processor and a day in the fridge. 

The tomatoes improve each week at the market. Glossy and fragrant, with taut skin. I can't get enough of them. 

Peel your cucumber, halve lengthwise and remove the seeds with a spoon. Tomato seeds are inoffensive enough in the gazpacho, but the cucumbers have a nasty way of making it in between your teeth.

Such a simple prep. You simply give your veg a rough chop. Remove the crust from a stale hunk of bread and chop up too.

When it comes to processing, I like to do a first round without the tomatoes. This will ensure that your "dry" ingredients are sliced and diced before adding the liquid-y surge of tomato.

Then all will be smoothed and relaxed, with beautiful specks of purple and green. Pointillist soup. Perhaps Seurat was my subversive Sous?

This soup could be enjoyed right away, but like so many things in life, all good things come to those who wait. Let your flavors marry overnight in the fridge. Wedded bliss indeed, especially with fresh basil atop.

4 tomatoes
1 red pepper
1 jalapeno
1/2 a large red onion
1 cucumber
2-3 slices day-old bread
Juice of one lime
Olive oil
Balsamic vinegar

Roughly chop vegetables and bread. Place pepper, jalapeno, onion, bread, cucumber and lime juice in food processor and pulse to chop. Add tomatoes (and juices) and blend until smooth. Refrigerate overnight. Serve cold with a garnish of basil and drizzle of olive oil and balsamic vinegar.

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