We recently watched Gazpacho is the New Orange by Julia Moskin of The New York Times, who focused on a Seville-style gazpacho. According to Moskin, in Andalusia, gazpacho is a hugely popular summer drink.
It’s easy to make and a great way to eat tons of fresh and flavorful summer vegetables! Serve in glasses for a casual party, or in bowls as part of your dinner, or in smaller cups to create an amuse-bouche. We also thought bite-sized grilled cheese sandwiches made with gruyere would be a wonderful companion to pull the fall “tomato soup and sandwich” concept into summer. Don’t miss 10 ways to use tomatoes.
Here’s what we did:
- 1 cucumber, peeled and roughly chopped
- 8-10 medium tomatoes, roughly chopped
- 1 purple onion, roughly chopped
- handfull of parsley
- 3 green Jimmy Nardello or Italian frying peppers, roughly chopped (don’t use bell peppers)
- 2 cloves of garlic, peeled and smashed
- about ¼ cup olive oil
- sherry vinegar, dash
- We added everything to our Vitamix (tomatoes on bottom), but you could easily use a hand blender. Once the vegetables were well-blended, we added the vinegar, salt, and pepper to taste. Then we finished by adding the olive oil and mixing well. We then used a food mill on the finest setting to push through the liquid and pull out any of the remaining pieces. You can also use a mesh strainer to do this. For a quick chill, pop it into the freezer or serve over some ice. If you have time, you can put it into the fridge to cool.
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