I have always loved gazpacho. It is the perfect example of “summer in a bowl,” and perfectly lovely on a warm night. I found some great cucumbers, and had a bunch of tomatoes that were too soft to slice, so I thought I would finally try and make this wonderful little cold soup. I can’t take credit for the recipe, as I found it on Food and Wine’s website, based on Chef Jose Andres’ wife’s recipe. Going into it, I had no idea how easy it was, else I would have been making it for years. Ingredients are simply tomatoes, cucumbers, sweet bell peppers, garlic, vinegar, olive oil, and a little salt. Pureed in a blender, chilled for a couple of hours, and it’s ready. I served it up with garnishes of the basic ingredients and a couple pieces of toast.
For dinner last night I served the gazpacho, then simply broiled with lemon a whole red snapper marinated in fennel fronds and olive oil, filleted the fish, and served it with a few marinated beans I bought at Whole Foods.
A light Spanish-inspired meal for a summer evening. Next step: buy a good Spanish cookbook so I can make more of the delicious, simple food that is Spanish cuisine.
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