Gazpach-a-what?

When I was in the market last, there were still a few fresh, juicy tomatoes —but they are dwindling fast.  Time to savor the waning flavors of summer.  Perhaps, you have just enough time to make a refreshing gazpacho.  Or as a Son-of-the-Boar said, “gazpach-a-what?”

Gazpacho is a Spanish soup featuring fresh tomatoes and other garden vegetables.  It is served cold —and in some instances served as a drink (if you take that route, might consider a splash or two of vodka—shh, don’t tell everybody).

If you are fortunate enough to find fresh, local tomatoes in the market, excellent!  If not, probably best to wait until next season, or if you are desperate, try a high-quality canned tomato.  Whatever you do, do not use out-of-season, pale, stale, orange tasteless tomato placeholders that appear in the grocery stores in the offseason for this soup —or for that matter, anything else.

Ingredients:

Tomatoes (about 3 pounds, peeled, seeded and chopped)
Cucumber (two, peeled, seeded and chopped)
Bell Pepper or other Sweet Pepper (I used a red Marconi Pepper, chopped)
Onions (two, most folks use red, but I used sweet yellow, chopped)
Jalapeño peppers (two, seeded and minced)
Garlic (four cloves, minced —but remember the Boar’s crew loves some garlic)
Olive Oil (half cup)
Fresh Lime Juice (three)
Balsamic Vinegar (around three or four teaspoons)
Worcestershire Sauce (around four teaspoons)
Cumin
Kosher Salt
Fresh Ground Black Pepper
Paprika
Fresh Herbs (I used basil, Italian parsley and cilantro but others would probably work)
Tomato Juice

The directions are difficult on this one: put everything in a blender or food processor and blend until the mixture has a smooth texture.  I added the tomato juice after everything else was processed and just added it until it reached my desired texture.  In my view the overall texture should be more like a cream soup than a chunky salsa –-but some folks like it more rustic.

Taste the mixture and adjust the seasoning as needed.  Then refrigerate for at least four hours —I let mine chill overnight, but you know how I like to let things Sit a Spell.

Before you serve the gazpacho taste it again and adjust the seasonings —the flavor tends to fade a bit as it chills.

I garnished mine with pumpernickel croutons, kernels of sweet corn, fresh herbs, goat cheese and drizzle of olive oil.  But you know that I like to keep things simple –feel free to get elaborate if you choose.

Savor a last taste of summer, my friend.