These last few July days have been too hot to cook. The good news is that the summer harvest of fresh produce is here, and it is a good time to make Gazpacho. I make this every summer when the tomatoes are ripe. My neighbor gifted us a cucumber, and my own parsley is in. I grew the jalapeño pepper in a pot.
You can make this in food processor, a blender, or with an immersible blender. It’s easy, but make it in time to have it in the refrigerator for a while, and put your bowls in the freezer to give them a chill. I like my gazpacho fairly chunky, but you can process it the way you like it. This recipe has no bread in it.
2 lbs. ripe tomatoes, chopped
1 cucumber, peeled and seeded and cut into small pieces.
½ cup fresh parsley, chopped
1 small onion, chopped fine
1 TBS tomato paste mixed with one cup cold water
¼ cup sherry vinegar (or good red wine vinegar if you don’t have sherry)
1 big clove of garlic put through a garlic press
1 jalapeño pepper, seeded and chopped fine
1 TBS extra virgin olive oil
Salt to taste
Working in batches process all the ingredients in turn and place in a large bowl. Add the tomato paste and water, the vinegar, and the olive oil. Put in the refrigerator for an hour or so.
Serve with good crusty bread and chilled dry Rosé.