THE RAMBLING EPICURE
 
Jonell Galloway
Jonell Galloway
Posted 17 Sept 2009 at 5:00
 

Take 4 thick dry or toasted  slices of hearty whole grain bread and tear it into bite-size pieces. Drizzle olive oil over it and add 2 to 4 cloves of crushed garlic, depending on how much you like garlic.

gazpacho

Photo courtesy of Stu Spivack.

Mix and let it sit for a few minutes.

Take 8 large, extra-ripe red tomatoes. Cut into large chunks, and save all the juice. Mix into the bread and garlic.

Put into blender, with salt and pepper. Refrigerate and let it sit for a half hour or so, or several hours or overnight if possible.

Before serving, taste and then season with more salt, pepper and olive oil if necessary. Add ice cubes if you want it to be colder or thinner.

If you want to give the dish a bit of color or enhance it, add fresh coriander or basil, or a dollop of cream.

This batch will easily feed 4 or 5, and is better the second day, once it has marinated in the refrigerator.

This recipe is my version of a friend’s recipe for Seville-style gazpacho. The friend has chosen to remain incognito for reasons unknown to this writer.

Posted by :: Jonell Galloway on 17 September 2009 at 5:00 | permalink
        Post Comment  
 

News story, GenevaLunch, 17 September 2009.

Filed under: How to eat it, MarketDay - Seasonal products, Recipes, Soups, Starters

Tags: , , , , , , , , , , ,

You can leave a response, or trackback from your own site.

7 Responses to “Easy late summer Seville-style gazpacho”

  1. EricB Says:
    September 17th, 2009 at 3:42 pm

    Hey Genevalunch, the Seville-style gazpacho recipe was great! I just prepared it for lunch and my tummy is that much happier for it! Keep the good ideas coming.
    Cheers.

  2. Joe Sills Says:
    September 17th, 2009 at 9:19 pm

    I love garlic and I am very fond of a gazpacho on hot summer days. This one will be on my to do list this week.

  3. Jonell Galloway Says:
    September 17th, 2009 at 11:39 pm

    Enjoy!

    Not only is this easy and quick, the raw garlic is good for your cholesterol and the tomatoes are full of vitamin C and all sorts of other nutrients.

  4. Lynda Lawrence Says:
    September 18th, 2009 at 4:23 am

    I don’t even cook and I love this! One of the best reasons to enjoy summer.

  5. Jonell Galloway Says:
    September 21st, 2009 at 11:10 am

    This recipe is particularly well suited for those who have difficulty digesting raw onion and cucumber.

  6. Yale Lori Butler Says:
    October 30th, 2009 at 10:38 am

    Jonell please share more. Soup recipes for this time of the year produce. Thank your Merci (+;

  7. Jonell Galloway Says:
    November 3rd, 2009 at 11:43 pm

    I shall work on that!

We are happy to have your comments, which are approved before they appear: please remember to be courteous and brief. We accept only comments directly related to an article. We do not accept comment spam - messages sent to more than one site. Thank you!
POST A COMMENT

 

<< GO BACK