Seattle DINING! logo


 

ADVERTISING
Crab Fest 2019

 

Gazpacho

Makes 3-4 servings

I recall a summertime trip to New York some years ago. Every restaurant I went to in the evening had gazpacho as a special. So I imbibed. Salad - I can get that every day of the week, no matter what time of year it is. But, come to think of it, I should be able to get gazpacho every day of the year too - I mean with hot houses and all. But there is just something so refreshing about cold soup on a summer day.

Ingredients

  • 3 large tomatoes, cored, seeded and cut into ¼ inch pieces
  • 1 red bell pepper, cored, seeded and cut into ¼ inch pieces
  • 1 cucumber, halved lengthwise, seeded and cut into ¼ inch pieces
  • 1 shallot, minced
  • ¼ cup sherry vinegar
  • 1 garlic glove, minced
  • Salt and pepper
  • 6 ice cubes
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh parsley or cilantro minced

Directions

1. Combine tomato, bell pepper, cucumber, shallot, vinegar, garlic, ½ teaspoon salt, and ½ teaspoon of pepper in medium bowl and let sit for 5 minutes to allow the sherry vinegar to make its way into the veggies.

2. Scoop two cups of the mixture into a blender and blend on high until liquified. Return liquid to original bowl. Stir in ice cubes, cover and refrigerate 4-24 hours to allow flavors to meld. This is a good time to chill your serving bowls too.

3. To serve, discard any unmelted ice cubes. Stir soup to recombine and season with salt and pepper to taste. Ladle soup into individual chilled serving bowls, drizzle with oil and sprinkle with the minced parsley or cilantro.

Cooking Tips

  • This recipe will take you about an hour to initially prepare. There's plenty of veggie cutting going on here. The way around that is to quarter and toss all the ingredients through step one in a blender and bring it to a course pulp.
  • You can hold this in the fridge for a few days after you make it. Consider doubling the recipe if that's what it takes to get to the point of leftovers.
  • Need some protein? Grill ¼ pound of shrimp per serving on the BBQ, chill it and add it when you add the olive oil and cilantro or parsley at serving time. Or toss in some marcona almonds.
  • Get Peachy #1 - Substitute two peaches instead of tomatoes, swap the red pepper with yellow and soak up the sun.
  • Get Peachy #2 - Substitute 4 peaches and ditch the tomatoes and pepper all together. Garnish with avocado.
  • Go Organic for the best flavor and healthiest rendition.

Sussi Homeaecher/July 2019


We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

Revolve True Food & Wine Bar

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!