is like sex – even when it’s not great, it’s still good.
The best gazpacho I ever ate was in a Spanish restaurant on Atlantic Avenue in Brooklyn, La Mancha; which is evidently now closed. 🙁 They also had a marvelous garlic soup and shrimp al ajillo. (Yes, I like garlic.)
1 green bell pepper, seeded.
2 cucumbers, peeled.
1 small white onion
2 cloves chopped garlic
2/3 cup olive oil
1 cup tomato juice
8 roma tomatoes, peeled
Score the tomatoes on an end, and put them in boiling water for one minute, move to cold water, drain.
They will peel very easily.
1/2 tblsp kosher salt
pinch of cayenne pepper or 1/2 tsp hot sauce
2 sliced dried bread, broken in small chunks or some croutons
Cut tomatoes, onion, pepper and cucumbers into chunks, put in blender or food processor, add garlic and olive oil.
Blend until barely chunky.
Add tomato juice, salt, cayenne/hotsauce, blend to mix.
Some like their soup chunky. I don’t. Suit yourself.
Chill at least 1 hour, more if making larger recipe.
Fry two slices of bacon, drain and save the drippings.
Blend a stick of butter with bacon drippings and 2 Tblsp of maple syrup.
Stir in the chopped bacon.
Butter will be softened by mixing, so should be chilled again afterwards.
Goes great on a toasted onion bagel or on baked potatoes.
Serendipity or just weird coincidence? Everywhere I turn today I bump into food/recipe-related articles like this.
Can’t wait to try it.
More food news from Science News via an old friend:
Used to eat at La Mesa Buena in Manhattan, but it’s closed now. There was a good one in my area but they finally gave up and went Mexican because the patrons didn’t know the difference between Spanish food and Mexican food. – kept asking for tacos. I have the same problem finding Armenian restaurants (which gives me an idea next week’s post – stay tuned).
Guess my food tastes put me in the minority. 😀
There is a huge variety in gazpacho recipes, running from oddly-flavored tomato juice all the way to a tomato stew. Basics are that it’s served cold and contains cucumber & tomato – and pretty much anything else you want to toss into the mix.
My son makes his chunky, adds basil and cilantro, does not add breadstuff. It’s one of those recipes you can tinker with until you get it the way you like it and it becomes the family tradition.
The best gazpacho I ever had was in Granada, Spain, in a small street side cafe, down the hill from The Alhambra in the old city. It was a very warm day and my wife and I had been touring the gardens of The Alhambra and we were famished. The gazpacho was slightly chilled and it was so incredibly refreshing – like a liquid salad! It was pure heaven. Great recipe ideas, steeleweed!
That’s a big yes. I’m trying it this Sunday.