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Monthly Recipe
August - Gazpacho
Chilled Tomato-Vegetable Soup
August, Lammas, First Harvest – whatever your reference point is for this time of summer,
tomatoes are the focal point. We yearn for them all year, they are part of our memories and a huge part of our cooking all year long. But in August we can bite into a whole juicy red ripe tomato, let the scarlet juice run down our arm, close our eyes and feel at one with the earth and her abundance. Other than out-of-hand, one of the simplest and best ways to use fresh tomatoes is this Spanish soup, enjoyed everywhere.
6 ripe tomatoes, cut into chunks
1 plum tomato, cut across into 8 thin slices
1 large cucumber, washed well, cut into 8 thin slices for garnish, remainder peeled, seeded and chopped.
1 green pepper
1 red pepper
1 cup water
1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
chives, cut into small pieces
salt and pepper to taste
Place all ingredients except plum tomatoes, cucumber slices and chives in blender or food processor. Blend on chop setting until
vegetables are coarsely puréed. Chill several hours or overnight. Ladle into bowls, garnish each with a slice of cucumber, a
slice of plum tomato and several pieces of chives. Serves 4
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