Gazpacho

The newest member of my family is a cherry-red blender. In order to justify its purchase, I’ve been blending things at a monstrous clip.

Last year I was fortunate enough to spend some time in Spain, and while I was there, I bought a liter of store-bought gazpacho nearly every day. Since I’ve bagged Spain for Queens, I knew I had to make provision for my own supply.

I bought some tomatoes the other day to feed my beautiful new little friend. For the second time in a few months, the first being when Chris Engel came to visit with a bakewell tart and the F train nearly turned his cream into butter, the IND (the B train, to be precise) had a hand in our food preparation. Heroically I threw myself onto the train as the doors were closing (I have a long commute). The doors closed on me and my tomatoes. Ha ha, joke’s on you, B train, I thought, I’m making gazpacho. Squish all you want, you’re not as good as my little red blender.

For gazpacho you’ll need (this made about a quart and a half):

  • 6 tomatoes
  • 1 cucumber
  • 1/4 large red onion
  • 1 clove garlic, grated
  • 2-3 tablespoons red wine vinegar or to taste
  • A lashing or two of extra-virgin olive oil
  • 1/4 cup or so breadcrumbs
  • Salt to taste

Start by boiling some water and submerging the tomatoes in them for a minute to make them easier to peel. Once they’ve cooled marvel at how their skin bags off like they were molting. Remove the seeds and deposit the tomatoes in the blender. Chop the cucumber and onion roughly and add to the blender with grated garlic, vinegar, oil, breadcrumbs, and some salt. Blend. Adjust seasoning.  Serve in a little bowl or do what I do, drink it out of a glass like you have no time for spoons.  This made enough for a little snack for four.