Art in the Kitchen: Gazpacho

It’s a hot summer day and this gazpacho recipe is perfect to keep the stove off and still eat a delicious, and refreshing meal. Put all ingredients in a blender and you’re done. Serve chilled. You can chop extra tomatoes, cucumbers and breadcrumbs to garnish and add before you eat and enjoy it. Gazpacho tastes fantastic the next day too.

To peel the tomatoes, place a pot of water on the stove and bring to a boil. Place tomatoes carefully in the boiling water. I use a big cooking spoon. Remove the tomatoes when the skin begins to separate and open. About 30 seconds. Place them in a bowl of ice water and ice cubes until they cool off. About 5 minutes. Remove the skin.

I like to toast garlic for a variety of recipes like pesto and gazpacho. The garlic takes a sweeter taste when toasted on a pan. To toast the garlic, simply put the garlic cloves on a pan for a couple of minutes on both sides.

Ingredients:
4 large tomatoes peeled
1/2 red onion. I’ve been growing our own onions and used 3 little red onions from the garden (photos below).
1 cucumber
1 pepper either red or green
1 clove of garlic toasted
1/2 cup of olive oil
salt and pepper