|Mary Mary quite contrary|
How does your garden grow?
If you have better luck with gardening, or buy product in a grocery store, then whip up your bounty into a gazpacho (a summertime, tomato-cucumber, drinkable salsa – as close to a direct quote by David as I can remember).
TBM reader and good friend, Kathryn, shared her favorite recipe as did my Uncle Willy. Try one – try both!
1. 1 hothouse cucumber, halved and seeded, but not peeled
2. 1-2 red bell peppers, cored and seeded
3. 4 plum tomatoes
4. ¼ red onion
5. 3 garlic cloves, minced
6. 24 ounces tomato juice (3 cups)
7. 1/4 C white wine vinegar
8. 1/4 C good olive oil
9. 1/2 T kosher salt
10. 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Garnish with basil or cilantro, if you choose.
1. 1 lb fresh peeled tomatoes (a one pound can of peeled whole tomatoes can be substituted)
2. 2 large cloves garlic
3. 1 t salt
4. Dash of cayenne pepper
5. 1 t sugar
6. 1 cucumber
7. ½ red or green bell pepper
8. 3 T olive oil
9. 2 T tablespoons red wine vinegar
10. 2– 4 C chicken broth (depending on desired consistency – always start with a lessor amount as you can always add more)
11. 2 slices pumpernickel bread
Place all ingredients into a blender or Cuisinart, incorporating everything together (will probably need to do this in 2 or 3 batches).
Chill thoroughly. Serve in small individual bowls or coffee mugs topped with one or more of chopped scallions, green peppers, and cucumbers. If desired, prepare (or purchase) garlic croutons crisped in the oven.
Note: To peel fresh tomatoes, immerse tomatoes in boiling water. After 30 – 45 seconds (yes, that’s seconds) remove tomatoes and place in ice water. After thoroughly chilled, lift a piece of skin from around the stemmed end (with either a paring knife or your fingernail) and peel away!