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sledding

Top Secret! - Recipe for Gazpacho

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This recipie is top secret, so I thought I'd post it on my blog. Don't tell anybody about it. It's almost the time of year when the tomatoes are good: gazpacho time!

First of all, in my opinion, gazpacho should be blended not chopped or diced. It's not salsa.

Put some water to boil; meanwhile, in your blender, put a hunk of day-old (2 day old?) bread (good French bread, you know), two or three cloves of garlic and a healthy bit of olive oil. Blend that. Over at the stove top, when the water is boiling you throw in about four tomatoes. All you want to do is remove the skin, so they come out almost immediately. Peel the skin off the tomatoes, cut off the top bit, and into the blender they go, along with one Anaheim pepper (insides removed), and one seeded and peeled cucumber (or a half if it is big). Add one cup of cold water, some salt, and a bit of vinegar. Blend it and blend it some more. Put it in the fridge for awhile so you can serve it cold, maybe with chunks of hard-boiled egg or croutons or diced green onions, or all of the above.

Oh, I love gazpacho.


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Comments

(Anonymous)

Fantastic !!

Hi Mark, You probably remember me (big joke!) but I certainly remember the gazpacho you made several years ago when you stayed with Gilles and me in Paris!
How about unveiling the secret to the scrumptious seafood and spaghetti mix that you made in Grenada?!

I have finally got down to reading your blog and it's cool. Keep it up :-)
sledding

May 2018

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