Tuesday, July 27, 2010
'Maters and gazpacho
I used up all my tomatoes yesterday making Gazpacho. My first attempt ever. And I am quite proud of it, truth be told.
I have lots of leftovers and will need to be creative in the next few days in order to get the eaters who live with me to try it.
2 peppers (I used yellow and orange)
1 large onion
3 cloves of garlic
Olive oil-- I used probably 1/2 c.
1 c. (120 g) bread crumbs
Water, if needed
Salt and pepper, to taste
Peel and seed the tomatoes, cucumber and peppers. (I still use Chef Érick's method of roasting peppers and tomatoes over a gas flame just enough to break the skin- they then peel easily and you don't loose any of the flesh.) Seed and dice them. Dice the onion and mince the garlic. Blend to make smooth. Add the bread crumbs, olive oil, salt and pepper. Blend again. Add some water, if it is too thick. Taste and adjust seasonings, if necessary. Blend again. Add basil or other herbs, if using and blend once again. Refrigerate until chilled.
Bon appétit, les tomates!!