Gazpacho (with Bits)Posted: August 11, 2010
Yet another hot day in New York. Inspired by a fried who brought some gazpacho to a picnic last Sunday, we decided to make out own for dinner. Tomatoes (from the garden), half a peeled cucumber, half a red pepper, half an onion, a remaining bit of jalapeno, a semi-stale piece of pita, a last bit of cilantro, and a handful of cashews and almonds – threw it all in the food processor and there you have it. Or there you WOULD have it, if we hadn’t gone the extra mile and added some fresh, raw kernels of some amazing sweet corn that Tina found for super-cheap at the farmers market during closing time. Also, some chunks of our one remaining tomato.
Look, gazpacho is never going to be the most photogenic soup. But this guys was real tasty and (most importantly) cool.
One more thing: we had a friend over for dinner last night and I promised her I’d showcase her contribution. She’s a true gourmand.