Ever since I was a girl, my mom has had a cookbook called "You Say Tomato." There are recipes for anything and everything you can think of to do with a tomato, even desserts! What I appreciate about the book is that each page has a brief history of where the recipe came from and how it has been modified over the years.
In the summer season especially, my mom's house is bursting with tomatoes from her garden. So naturally, we turned to the "You Say Tomato" cookbook a couple weeks ago when I was visiting. We decided on the traditional Spanish cold soup of gazpacho. But with our own twist!
Apparently what makes gazpacho, well.....gazpacho, is that it contains a slice of stale bread. So call us untraditional, but we left out the stale bread (we're German, not Spanish). Joanne's recipe in the "You Say Tomato" book also uses croutons and a garnish, as well as heavily puréeing the soup ingredients. My mom and I like our gazpacho to be finely chopped, almost like pico de gallo. Hence, we used the salsa maker instead of a blender. Here is the modified recipe:
6 large red tomatoes
1 large bell pepper (we used 2 small green ones)
1 large onion
1 large cucumber
3 garlic cloves, minced
1/4 c plus 2 Tbsp white wine vinegar
3 Tbsp extra virgin olive oil
dash of salt and pepper, to taste
dash of cayenne pepper (we added that for extra spice)
Place all the ingredients in salsa maker (or blender) and chop finely until desired consistency. Place in bowl and refrigerate for 1 hour before serving. This recipe is supposedly for 6 servings, but it's an easy one to modify for larger groups. If you enjoy fresh food as much as we do, this cold gazpacho will go quickly on a hot summer night!