Gazpacho

Gazpacho requires vegetables at the peak of freshness and ripeness. Some investment goals require instruments that can deliver expected results reliably no matter the market. To achieve this, we may recommend an insured product.

You make this easy soup from garden fresh vegetables and herbs in a blender or with an immersion blender in a large soup pot (if doubling the quantities for a larger party). This will make about four servings. It can be made ahead and stored in the refrigerator overnight for a light summer lunch or as a first course. Toss the cut-up vegetables and herbs, and then measure out the olive oil and red wine vinegar and blend until smooth.

• 2 lbs. heirloom tomatoes, peeled as above and cut into wedges and seeded
• 4 inches cucumber, quartered with the seeds removed.
• ½ teaspoon sea salt and ground pepper to taste
• ½ teaspoon fresh chopped tarragon
• ½ teaspoon fresh chopped basil
• ½ teaspoon fresh chopped chives
• ½ teaspoon fresh chopped parsley
• 2 slices worth of day old bread crumbs (choose a bread with flavor you like. Sourdough, rye, brioche, French, Paisano all give different flavors)
• 1 teaspoon Olive oil (here’s another chance for flavor enhancement. Be adventurous and use a gourmet oil infused with blood oranges, or rosemary or garlic as the mood strikes you)
• 2 teaspoons red wine vinegar

To peel tomatoes, cut out the stem wedge and cut an X in the blossom end of each tomato (the opposite end from the stem). Pour boiling water over the tomatoes and allow tomatoes to sit in boiling water for a few seconds (not even a minute). Skin will peel off easily. Tomatoes will be whole, but a bit more slippery to chop. Throw all the ingredients in a blender and blend on high until completely smooth. This can also be made in a large soup pot with an immersion blender using twice the listed ingredients.  Blend until smooth and refrigerate immediately.