Don’t be fooled. Gazpacho is not cold, raw soup. That’s a lie. Gazpacho is a vegetable slurpee.
‘Round these parts, tomatoes are in abundance right now. If you too have been looking at the slew of tomatoes on your counter thinking “what the FREAK am I going to do with all of those?!” every time you walk by them – then a tomato garlic cucumber pepper smoothie is for you.
I mean, gazpacho. Gazpacho is for you.
I’ve been meaning to make the ‘zpach for a while now, but it just seemed too complicated. And when I say complicated, I mean that I couldn’t recall exactly what went in to it. And when I say that I couldn’t recall what went into it, I mean that the mere thought of searching my own blog for the recipe was just too much to bear. It made me feel sleepy. My tomatoes started to look like little pillows and the leaves like little blankets and I just wanted to take a vegetable-that’s-really-a-fruit nap.
FINE. These tomatoes aren’t going to eat themselves after all. Let’s get to it. Next year I’m planting the Cannibalistic heirlooms. You know, the ones that start to eat each other before I have a chance to feel guilty that I didn’t get to them all in time? Guilt free vegetables. I’m going to make a killing selling the seeds of those bad boys.
So an alternate name for this post might be What the Hell am I Going to do With All These Freaking Summer Vegetables, Part Deux.
Go click that recipe if you like, but really – it’s easy. De-seed a bunch of tomatoes. Peel and de-seed a cucumber or two. De-seed a red and/or green pepper. Throw everything in the food processor with some olive oil, salt, a couple cloves of garlic and some crushed red pepper. Voila! Liquid salad.
Tomato soup has to be eaten with a sandwich. It is the law. I don’t make this stuff up.
Cold tomato soup deserves a cold sandwich. Tonight I choose my favorite open-faced, sesame ezekiel bread topped with Sabra hummus and salsa sandwich. Yes, that’s right. Salsa. As in – more tomatoes. Stop looking at me like that.
I got a spoon out with the best intentions, but I think I used it twice before I chucked it over my left shoulder, let loose a lip rattling war cry and replaced soup slurping sounds with gazpacho guzzling gulps.
I don’t know what makes gazpacho so creamy and good. Is it simply the combo of vegetables? The oil and garlic? The sweet relief I feel given the fact that I cut my tomato stash down by 75% this evening? Whatever the case, this was good. And the tomatoes didn’t even have to eat themselves! Well, not today anyway.