![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Recipe: Ad-Hoc Gazpacho
Sep. 23rd, 2010 10:49 amSo we got this whole big flat of heirloom tomatoes from the produce box. They are delicious, and we've mostly been eating them by making a salad of sliced tomatoes and a little salt. No other ingredients. Whenever we finish with the salad for the day, I put the bowl back in the fridge; the next day I slice up more tomatoes and toss them in with the leftovers.
Since tomatoes tend to weep liquid, especially when salted, by the end of the week I had a big bowl of tomato juice. So, gazpacho!
This is my 'made-with-what's-in-the-fridge' gazpacho, which accordingly is a bit variant. I had no bell peppers, so I subbed Anaheim peppers. I had no cucumber, so, for crunch, I added tomatillos and radishes instead. It's also more big pieces and less liquid than the gazpachos I've had (ie, it's almost like a very wet salad), although looking at gazpacho pics on Google Images, it looks like the almost-a-salad style is not uncommon either.
This gazpacho recipe, like most, is pretty easy because all it requires is chopping and mixing, and the active time it takes is maybe 15 minutes (although it does need to sit). Being gazpacho it is highly acidic and contains both raw green onions and raw garlic, but it's vegan and, assuming you don't use a gluten-y vinegar, gluten-free.
Anyway, recipe below the cut! This serves two as a meal (alongside bread) or four as an appetizer.
( A picture! )
( Recipe: Ad-Hoc Gazpacho )
(25 bonus points to everyone who understands why I used that icon with this post!)
Since tomatoes tend to weep liquid, especially when salted, by the end of the week I had a big bowl of tomato juice. So, gazpacho!
This is my 'made-with-what's-in-the-fridge' gazpacho, which accordingly is a bit variant. I had no bell peppers, so I subbed Anaheim peppers. I had no cucumber, so, for crunch, I added tomatillos and radishes instead. It's also more big pieces and less liquid than the gazpachos I've had (ie, it's almost like a very wet salad), although looking at gazpacho pics on Google Images, it looks like the almost-a-salad style is not uncommon either.
This gazpacho recipe, like most, is pretty easy because all it requires is chopping and mixing, and the active time it takes is maybe 15 minutes (although it does need to sit). Being gazpacho it is highly acidic and contains both raw green onions and raw garlic, but it's vegan and, assuming you don't use a gluten-y vinegar, gluten-free.
Anyway, recipe below the cut! This serves two as a meal (alongside bread) or four as an appetizer.
( A picture! )
( Recipe: Ad-Hoc Gazpacho )
(25 bonus points to everyone who understands why I used that icon with this post!)