Gentle readers, I’m in a long-term relationship with tomatoes. I have tried to deny it, avoid it, and cover it up. I feel the same way about peaches, kiwi fruit, and cantaloupe, but the truth is out there. I feel soooo much better now. As a result, I have a deep, almost nonverbal, adoration of the lady who runs the fruit and vegetable market where I buy my produce.
When I moved to Spain, I wisely brought over two appliances: a small crock pot/slow cooker and an angry little blender. While I love leftovers, the crockpot is the right size so that I don’t have to eat the same leftovers for two weeks. The blender makes righteous smoothies from bananas, peaches, kiwi fruit, spinach, and melon. I use the blender to prepare other meals, too, and I have been very happy with the results.
So, when my local fruit stand had a bumper crop of roma tomatoes, I spent (less than) a whopping five euros and came home with a bag that I could barely carry. These beauties were real tomatoes, not the anemic, pink things that are sold in grocery stores in the US. After making a terrific sauce and some other tomato-infused dishes, I began to wonder if I, too, had what it took to make gazpacho in Spain.
Because I am a super nerd, I started with research. Eventually, I found this perfect non-recipe for making gazpacho, which I modified for my own use. I had all of the ingredients in my kitchen, which is sort of a miracle in itself, and before long, I had a container full of all the ingredients, chopped and flavorful, in the fridge. (A side note here: No cucumbers. Don’t like ’em, never have. Technically, that changes the soup to a salmorejo, because it includes bread, but let’s not get too picky, gentle readers!) I included some mild red peppers that cried out for rescue at the fruit stand, too. I added a little balsamic vinegar and olive oil for the soaking-in-the-fridge step, and I didn’t have to add any water for the mixing process.
The first results? Ummmmm… good thing I didn’t have any friends over. Too much onion, too much garlic. Flavorful, but a bit overwhelming. I have since scaled back on the onion (significantly) and eliminated the garlic (because I like to have friends).
The process of using my blender couldn’t have been simpler! The juice from the tomatoes and other vegetables was enough to make a thick, cold soup that didn’t require too much olive oil, either, and I only added about two tablespoons to the entire batch of soup that lasted for three meals.
After a few intermediate batches, I am now down to using the “smoothie” cups with the blender attachment to make gazpacho. I still let everything soak together in a big bowl in the refrigerator, but I spoon the mix into the smaller cups after a few hours of steeping. The results are nothing short of fantastic. I was so pleased with the flavor, texture, and freshness of the ingredients!
Some day you’ll taste my house’s salmorejo and could compare!
I would love that!!!!
I see R.E.D. all over the page: resplendent, extremely delicious! Need to create a new movie, too: Revenge of the Kinder Tomatoes…
Hah! Alain, I am glad you like the post… I hope you are doing well! I have really been loving the fresh fruit and vegetables this summer, probably more than I have ever done in the past. So nice and fresh!
Now I’m hungry!! Great pics! Miss you…
Miss you, too, Di! Glad you like the post, and would love to catch up soon!