Light and refreshing, yet surprisingly filling, gazpacho is a wonderful summer dish for those July and August nights when its too warm to cook or eat a heavier meal. I only make it during the height of tomato season because otherwise would not be worth it (In fact I don’t eat tomatoes out of season anyway, unless of course I’ve canned them myself.) As is, good flavoured tomatoes are hard to find outside of farmers markets, food coops, or bio stores, and using good tomatoes is what makes all the difference here.
Note: Sherry vinegar is usually used, but since I don’t usually keep that in my pantry, I use apple cider.
- 1 kilo of very ripe tomatoes
- 1 long English cucumber, chopped save 1/4 of it to be used for the garnish
- 1 bell pepper (green or red), chopped
- 1 tablespoon of apple cider vinegar
- 2 garlic cloves
- 1 cup of olive oil
- good bread such as a pain de campagne or baguette
- greek yogurt (optional)
Place all of the ingredients (except the bread) into a food processor and blend well. Taste and adjust seasoning as necessary.
Slice the bread and place into a small pan with a dash of olive oil on the stove. Toast each side for about a minute, or until it becomes crispy.
In the meantime, take the remaining quarter of the cucumber and julienne for the garnish.
Garnish the gazpacho with the cucumber and serve with the toasted bread. You can also add a dollop or so of greek yogurt.