Gazpacho!

[roadrunnertwice]

Greg and I got together tonight last night and made some damn gazpacho. Science hasn't yet devised a cure for 90-degree weather, but I tell you what, gazpacho and baguette and beer with your friends makes for a very humane treatment.

Oh, and I have a blender now, courtesy of Steeple People. I think it needs some lubrication, because you could definitely smell it working harder than it should have been working. Nevertheless, it did a heroic job on our ingredients, leaving us with basically the most perfect gazpacho we could have asked for. Plus it totally fits in with my kitchen kitsch fetish. Oh yeah, baby—goldenrod. Pictures later.

So how do you make gazpacho, much less perfect radiant hero gazpacho? Well, I relied on this recipe and this one for shopping advice, but we basically freestyled it, and ended up with LOTS of leftovers. We probably could have fed four or five people.

Let's do this one backwards:

Gazpacho Avec Whatever

Directions:

1. Cut some fresh tomatoes* into little cubes and set aside.
2. Blend up everything else in a blender. (Cut it into slightly smaller pieces first, but don't sweat it too hard, it's just going to end up in a blender.) Do it in batches, including enough tomato juice in each blenderload that it all comes out liquid without causing you any grief. Then stir it all together in a big ol' plastic or glass mixing bowl.**
3. Stir in those diced tomatoes.
4. Put the whole thing in the fridge (covered) and let it chill for at least twenty minutes. The longer it waits, the better it gets, peaking at somewhere around the "overnight" mark. Don't sweat it too hard, though; half the point is leftovers.
5. Serve. You can put some parsley and fresh thyme on top, if you want. Go ahead and have some baguette and beer, too. Don't worry about protein: that's for morning, when you don't feel like sweating your internal organs out. Tonight, we party.

Ingredients (most of which are optional and all of which are fungible):

• The aforementioned fresh tomatoes.
• A big jar of really good unsweetened tomato juice. You can get the 32oz jar of the R.W. Knudsen stuff for 3 bucks at the co-op in the juices section. Do spring for the decent stuff, because it is seriously the ingredient that makes or breaks your soup. V8 is for when you're A.) at 15,000 feet or B.) too drunk or dehydrated to tell the difference.
• Several cloves of garlic. Hardcore fresh. It ought to smell juicy and sharp, not musky and dusky.
• A big, sweet-ish white or yellow onion.
• A jalepeño.
• A milder green pepper. Bells work, but only if they come from someone you know; if you're just buying from the store or the co-op, spring for a poblano or something; I don't think they sell edible bells in stores anymore.
• Half a stalk of rhubarb (impulse buy. I'm convinced it did something magical).
• Two or one stalks of celery.
• A cucumber.***
• Some parsley!
• Some fresh lemon thyme.
• Some fresh basil.
• Some chili powder.
• Some vinegar (wine vinegar is probably good, but we just used rice vinegar and it turned out fab).
• A splash or three of lemon juice (as always, the good stuff in the glass bottle—trust me, you'll find something to do with the rest of it.) (Or, you know, just use some lemon).
• A pinch or three of salt.
• A pinch or three of coarse black pepper.
• A huge dollop of decent olive oil. (We totally forgot about this.)
• Some hotsauce. (Several drops. We skipped this, too.)

_____
* If they don't smell like pure moonshined summer when you hold them four inches from your face, just leave 'em out of the recipe entirely. Local, in-season tomatoes are a sensory adventure, but the second-best thing is high-end packaged stuff that was picked and parsed at the right time of year. Plasticky long-haul shipping tamaters are only suitable for shitty burgers.
** I am told that stainless steel and other metals are a serious no go. Something to do with acids and corrosion and your soup tasting like metal.
*** Holy shit, this is NOT "it's safe to buy a cucumber at the co-op" season. TWO BUCKS FIFTY FOR ONE DAMN CUCUMBER. If I'd been in less of a hurry and watching the prices, I'd have just hit one of the Nicollet Asian groceries on the way home. Damn.

Comments

[tomax.livejournal.com]

I suggest silicone grease for your blender. Also, stainless steel isn't much of an issue with acids unless directly exposed for a few days. Same for steel and iron, but you'll want to limit the exposure a bit more. Aluminum, however, will make acidic things taste really wonky with mere seconds of exposure.

[roadrunnertwice]

Realllly. Okay, I'll pick some up at Ace.

Right now, I'm thinking of taking apart the blender and taking a look at any moving parts that may have gotten funky, but do you know if it's a good idea to lube the cutter assembly as well? (I don't know if that's the right name; you know, it's the metal disc with the blades.) Any other precautions, tips, or hacks are welcome too.

[tomax.livejournal.com]

If you have a Grainger or other industrial supply place nearby, they should carry food-grade silicone. That's the pure stuff. It's also nice because if you're making emulsified things such as mayo, the silicone still won't conbine with it and things will stay lubed.

[roadrunnertwice]

The Ace across the street actually had a can of the food-grade spray stuff, so huzzah.

Does that mean it's okay to actually get it on the inside of the blending chamber? That seems counterintuitive.

[b-zedan.livejournal.com]

You know what kind of counter top I want for my dream kitchen? The kind that looks like paint splatters of avocado, goldenrod and tan, with shiny specks of gold-coloured mica dancing about the whole thing. Not the hip 60's retro, but the hard-core, 1970's trailer-home counter tops.

Also, another recipe of yours bookmarked for later consumption. It's been rainy as hell here, and not quite iced tea weather yet.

[roadrunnertwice]

HAHAHA! Okay, you're more hardcore than me.

This week is shaping up to be a bit kindlier than the last, but yeah, it's still pretty much gazpacho weather.

[b-zedan.livejournal.com]

I feel really bad for berry growers here, the constant drizzle has messed up the pollinators' schedules and their yield is going to suck.

[roadrunnertwice]

BOGUS. Summer without enough berries... argh.