Today I headed to the farmers market with one thing in mind: gazpacho, the cool summer soup that can only be made with the ripest, juiciest summer tomatoes. Usually I buy gazpacho from Chris' Market Place, the guy who sells the crabcakes and empanadas. They were totally sold out by 9:30. Looks like everyone else was thinking the same thing I was. Oh well, no time like now to figure out my own recipe.
After making this lovely summer soup, I can't believe I ever handed over $6 bucks for small container. I didn't taste these side by side, but mine tasted as good as Chris'. (Oh who am I kidding, if they have it then I'll buy it because that means no dishes).
Stay cool!
Gazapacho
Serves four
Ingredients
6 medium size vine ripe tomatoes, cored and roughly chopped
2 cucumbers, peeled, cored (remove the seeds) and roughly chopped
1 green pepper, cored (remove the seeds) and roughly chopped
2 garlic cloves, roughly chopped
4 to 5 tsp sherry vinegar (more to taste)
1 tsp kosher salt, more to taste
2 tbs olive oil (plus more for a drizzle while plating)
2 pieces of stale crusty bread (or a handful of croutons), plus more for garnish
Parmesan reggiano for garnish
Directions
Put everything in a food processor and blend until smooth. Taste. Add additional vinegar or salt, if needed.
Refrigerate for two hours before serving.
