I made Heirloom Tomato Gazpacho!

Alison was having a dinner party last Saturday and I was trying to figure out what to bring. Something tasty, easy to transport, and seasonal, I thought to myself. Then I realized that I had been excited to make gazpacho all summer long but had never found the time. Well, the time has come, I thought to myself again.

I decided to go with a traditional gazpacho and followed this recipe exactly. It was so easy!!

Classic Andalusian Gazpacho
Adapted from El Faro, Cádiz, Spain

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste - (I did not use "Reserva" vinegar, wouldn't sweat it.)
1 teaspoon sugar
1/2 teaspoon ground cumin (optional) - I say go for it.
2 1/2 lb ripe tomatoes, cored and quartered (As you can see I used 4 large heirloom tomatoes and one smaller guy.)
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca) - Again, just used my standard olive oil. Why not?

Garnish: Finely chopped red and green bell pepper (I also used Persian cucumber and a bit of jalapeno. I think some very finely chopped red onion could be good too.)

Preparation:

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.



Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).


My attempt at making the paste with a knife. Five minutes after I finished, I found a mortar and pestle in my cabinet that I had no idea existed. Ah well. Next time I guess. It would definitely be easier that way.



Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor (I used the trusty HAND BLENDER!) until tomatoes are very finely chopped.


The first batch, waiting to be blended.


Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. Throwing that yellow tomato into the mix made the soup a crazy orange color!





Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.




Look at all the seeds and peels I strained out!


Strained soup, ready to chill.

Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.


Gazpacho to go!



I don't have any photos of the final product, but we served the soup in little ceramic mugs with some of the garnish on top, and it looked pretty cute. I was really proud of this soup. The tomatoes were so flavorful, and the soup tasted fresh and bright. Straining it makes the texture so smooth and creamy and it actually feels a little bit fancy, even though it is really simple. I want to make it over and over while there are still delicious tomatoes to be found. You should too.

I make pesto all the time and it is so easy and delicious!

I made pesto pasta last night and just had leftovers for lunch and it was SO delicious I feel like I should tell the world. EVERYBODY MAKE SOME PESTO! It is so easy and gratifying!!! You probably think that only your Italian friend's grandma can make perfect pesto, that it takes some secret magic touch. But it's not true! It's actually so simple and easy to make and pretty hard to screw up.

I am going to tell you my method. First let me tell something about me that you may already know from reading this blog:
I hate hate hate food processors. I don't know what is wrong with me, but I can never get them to work right, and it is so frustrating I can't take it. (Alena, I could really relate to your feeling of wanting to cry when your Cuisinart wouldn't work at first. In fact, I almost cried reading that post, I empathized so much.) BUT I LOVE my trusty hand blender, and have yet to find something you are supposed to make with a food processor that you can't make with a hand blender.

SO. Here's how I do it:

Put the following ingredients in a big sturdy bowl:
2-3 bunches fresh basil leaves. (Last night I also threw in a handful of arugula, which added some nice bitterness to the flavor. Sometime I would like to try making pesto with just arugula.)
About 1/2 cup pine nuts
4 garlic cloves, smashed (Feel free to increase or decrease depending on how much you like garlic. Although I think 4 cloves is on the garlicky-er end of the spectrum, so maybe you shouldn't put in too much more than that.)
1/2 cup extra virgin olive oil (I am not sure if this is exactly how much I put in. You want to put enough in to get everything wet enough so it will blend, but you don't want it too liquidy.)
about 3/4 cup freshly grated parmesan
The juice of one lemon (Not everybody does this, but I think it is essential to the flavor--adds a little sweetness to counter all the saltiness.)
Salt/Pepper to taste

Stick that hand blender in and blend away. Hand blenders are also called "immersion" blenders for a reason--you really have to bury it in your ingredients--if you hold it at the surface it will make a mess and not blend as well. You may have to stop a couple of times and scoop the stuff off the blades with your hands to make it blend better.

I like a thicker pesto. Some people like it to be really smooth and thin. Up to you.

Now look. You are done, and you only got one bowl dirty. And you can clean your hand blender by just taking the detachment off.

What are you gonna use your pesto for? Well, you could put in a pizza. You could make some pesto lasagna. You even put in on a sandwich. Make that sandwich a PANINI!!!

Or, you could just make the traditional pasta.

I like thin spaghetti with pesto. Here's something easy you can add to it that will make it EVEN MORE DELICIOUS:

Roasted grape tomatoes.

Here's how you do it:

Preheat the oven to about 425. Put a whole bunch of grape tomatoes on a baking sheet. Toss them with olive oil, salt and pepper. Pop those babies in and let them roast for about 15 minutes. They will burst and get wrinkled and slightly browned. Don't let them get too burnt--you want them to still be soft and juicy and tomato-y. (tomatoey?)

Throw them into the pasta.

Put tons of red pepper and more cheese on top.

This is a good summer dish because it has a lot of fresh ingredients and doesn't require much cooking. It's also just as good cold.

DO IT!